I’m a big fan of Italian food, but I don’t eat it very often. Pasta does weird things to my blood sugar.
On a rare occasion, I will whip up something inspired by Italy. But when you’re on Whole30 and the Italian craving hits, you have to improvise.
And so was born this Whole30 version of Chicken Parmesan.
After throwing the chicken in an egg wash, I breaded the chicken in a mixture of almond flour and coconut flour with Italian seasoning, salt, pepper and garlic powder.
Heated up a jar of Thrive Market tomato sauce.
Sautéed some Veggie Noodle Co. butternut squash noodles.
And called this dinner.
And it is spectacular.
Full of flavor and texture. We loved every bite.
What are your favorite weeknight dinner shortcuts?