Ingredients
4 boneless chicken breasts
2 cups almond flour
1 cup grated mozzarella cheese
1 cup grated parmesan cheese
4 large eggs, lightly beaten
2 tbsp olive oil
1 tsp garlic powder
2 tbsp dried basil
2 tbsp dried oregano
2 tsp salt
1 tsp black pepper
2 medium spaghetti squash
3 cups marinara sauce (no added sugar)
1/4 cup fresh parsley, chopped
Instructions
Preheat oven to 400°F (200°C)
Pat chicken dry; season both sides with salt, pepper, garlic powder, basil, and oregano
In separate dishes, set up breading station: Almond flour in a bowl, beaten eggs in a shallow dish, and mozzarella/parmesan in a third bowl
Dip chicken in flour, shake off excess, then coat with egg, then press into cheese mixture
Heat olive oil in a skillet over medium-high heat; sear chicken 2-3 minutes per side
Transfer to baking sheet and bake 15-20 minutes until golden and 165°F
While chicken bakes, cut spaghetti squash in half, scoop out seeds, and brush with olive oil
Roast cut-side down at 400°F (200°C) 25-30 minutes until tender
Stir marinara sauce with 1 tbsp fresh parsley and 1 tsp olive oil
Top roasted squash with chicken, marinara, and additional mozzarella
Bake 5-7 minutes until cheese melts
Notes
Chicken can be air-fried (375°F, 12 min) instead of pan-seared
Marinara sauce and prepped squash can be made ahead and refrigerated
Store leftovers in an airtight container up to 3 days
Freeze unbaked chicken cutlets for up to 2 months
- Prep Time: 20
- Cook Time: 35
- Category: Meals
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Carb
Nutrition
- Serving Size: 1 dish per serving
- Calories: 420
- Sugar: 5g
- Sodium: 650mg
- Fat: 27g
- Saturated Fat: 10g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg