Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hr 10 mins
Servings:
5
Yield:
5 servings
Ingredients
Directions
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Spray spaghetti squash flesh with cooking spray, then place cut-sides down on the prepared baking sheet. Cover with foil.
Roast in the preheated oven until tender when pierced with a fork, 40 to 45 minutes.
After the squash has been cooking for about 20 minutes, place egg whites in a shallow bowl. Combine almond flour, Parmesan cheese, salt, and pepper in a second bowl.
Dip each chicken breast in egg whites, then move to flour mixture and coat completely.
Heat olive oil in a large saute pan over medium heat. Add chicken breasts and cook until they begin to brown slightly, about 7 minutes. Flip and cook until golden brown on the other sides, 7 to 8 more minutes.
As the chicken is cooking, combine tomatoes, garlic, parsley, and Italian seasoning in a large saucepan over medium-low heat; cook until hot, 7 to 10 minutes.
Remove squash from the oven and use a fork to shred the flesh directly into the sauce. Mix until well coated and heated through, about 5 minutes.
Spoon squash-sauce mixture onto 5 plates and top each with a chicken breast.
Cook's Note:
Use oat flour for almond flour if you're allergic to nuts.
Nutrition Facts (per serving)
| 382 | Calories |
| 15g | Fat |
| 29g | Carbs |
| 37g | Protein |
