An Italian classic lightened up and made Paleo. This low calorie Lightened Up Chicken Parmesan “Pasta” will soon become a regular dinner in your household.


boneless skinless chicken breasts, pounded thin
1/2 cup almond flour (sub oat flour if allergic to nuts)
1 tablespoon extra virgin olive oil
2 egg white
2 tablespoons parmesan
sea salt & pepper to taste
1 spaghetti squash
1 24 oz can fire roasted crushed tomatoes
1 teaspoon Italian seasoning
1 tablespoon parsley
2 tablespoons minced garlic


Step 1
Preheat oven 425 degrees

Step 2
Slice spaghetti squash in half \u0026amp; remove seeds\r\nSpray with extra virgin olive oil cooking spray then salt \u0026amp; pepper

Step 3
On a baking sheet lined with parchment paper, place squash flesh facing down, Cover squash with tin foil, Roast in the oven 40-45 minutes

Step 4
After the squash has been cooking ~20 minutes, begin cooking the meal

Step 5
Prepare one bowl with egg whites \u0026amp; Prepare a second bowl with flour, sea salt \u0026amp; parmesan

Step 6
Heat a large saute pan on stove with extra virgin olive oil to medium heat

Step 7
Place prepared chicken in egg white bowl then move to flour bowl coating chicken with mixture

Step 8
Place chicken in pan, Repeat for remaining chicken

Step 9
Allow to cook 7 minutes or until chicken begins to brown slightly, Flip and allow cook until golden brown

Step 10
As the chicken is cooking, heat a large saucepan on the stove to medium-low heat

Step 11
Add tomatoes, garlic \u0026amp; seasonings (optional: add spinach if necessary), As sauce is cooking, remove spaghetti squash from the oven and with a fork shred the squash from the skin

Step 12
Add squash to the sauce coating well with sauce

Step 13
Spoon squash with sauce on a plate \u0026amp; top with chicken breast