Calling all pasta and avocado lovers, this is the perfect recipe for you! It has amazing taste and is very filling so much so you don’t even miss the pasta.
I made a nice mixed green salad on the side and used the excess marinara for dressing and it was to die for.
Ingredients:
2 ChickenBreast , halved lengthways
1 1/2 – 2 Cups of Almond Flour
2 Tablespoons unsweetened almond milk
2 Eggs
2 Tablespoons Olive Oil/Cooking Spray
1/2 Cup Tomato Pasta Sauce
8 oz of diced tomatoes
1 jar of marinara (I like Rao’s the best)
2 avocados sliced
2 teaspoons of garlic powder
Directions:
Place chicken breast in a clear plastic bag (or between 2 sheets plastic wrap), using a rolling pin or meat mallet pound until flat. Place flour and garlic powder on a plate and lightly whisk milk and egg together in a shallow bowl.
Coat 1 piece of chicken breast in flour (shaking off excess), then dip in egg mixture, using your fingertips pressing on to secure.
Preheat the oven to 400 degrees F. Place foil onto a baking sheet, and repeat the same process with the remaining chicken breast with flour, egg and etc. Lightly spray the prepared chicken with cooking spray, bake for 8 minutes (turning after 4 minutes to have evenly colors on the chicken.
Remove from oven and spread each chicken breast with 2 tablespoons of pasta sauce and spoon over diced tomatoes evenly. Arrange avocado slices over sauce and submerge the chicken breasts with the marinara until evenly distributed. Return to oven and bake for another 5 – 7 minutes or until golden and chicken is cooked through.
Enjoy!
Fit Chic