Chicken Parmesan with Spaghetti Squash (Whole30 & Paleo)

I am always looking for ways to make classic dishes dairy-free, gluten-free and paleo, and this Chicken Parmesan with Spaghetti Squash is the perfect example. It still has so much flavor in the “breading” and has amazing texture. This chicken is super versatile and could be used as chicken nuggets or any other breaded chicken you are craving while doing the Whole30 or a Paleo diet. We also really enjoyed it with the spaghetti squash.

The most important thing for this recipe is make sure you have everything prepped before you start cooking, it will make the process a lot easier and simple. I cooked my spaghetti squash before hand and then popped it back in the oven to reheat while cooking the chicken.

Make sure you have the pan hot with oil before breading the chicken because the process is really fast.

The chicken was great as leftovers too, you could always double the recipe if you wanted more leftovers. It would be great on a salad, with a dairy free ranch or ketchup or served with zucchini noodles!

Get ready for a flavorful and fun meal!

Whole30 Chicken Parmesan with Spaghetti Squash Recipe

Print Recipe

Ingredients

• 1 cooked spaghetti squash
• 4 chicken breasts
• 1 egg beaten
• 1 1/2 tbsp avocado oil
• 1/4 cup almond flour
• 1/4 cup coconut flour
• 2 tbsp flaxseed meal
• 2 tbsp tapioca starch
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1 tsp italian seasoning
• 1/4 tsp black pepper
• 1 jar sugar free marinara I like Rao's or Thrive
• Basil or Parsley to garnish

Instructions

• Preheat oven to 375°F (190°C).
• Mix almond flour, coconut flour, flaxseed meal, tapioca scratch and seasonings together in a bowl. 
• Have your whisked egg in a shallow bowl. Heat a large sauté pan over medium heat and add the avocado oil. Have additional cooking fat ready in case you need more.
• Once the skillet is preheated (it is ready when a drop of the water makes the pan sizzles), dip one chicken in the egg, shaking off excess, then coat in the dry mixture, shaking off excess and then place the chicken in the hot pan. 
• Cook the chicken for 2-4 minutes each side until “breading” begins to become golden brown. 
• Once chicken is browned, pull chicken from pan and place on a baking sheet. Bake in oven for 5-10 minutes, until the internal temperature is 165°F  (74°C), this will depend on the thickness of the chicken. 
• While chicken is in the oven, put marinara in spaghetti squash halves. When chicken is cooked, remove from the oven, add to spaghetti squash and top with basil and parsley and enjoy!