Almond Herb Crusted Chicken with Spaghetti Squash

Love Chicken Parmesan but not all the fat and calories that come with it? Try this Healthy version that I make for my family.


Almond Herb Crusted Chicken


  • 6 organic boneless skinless chicken breasts

  • 1 egg

  • 2 cup almond meal

  • 1 tablespoon garlic powder

  • 2 tablespoon basil

  • 2 tablespoon parsley

  • Salt and pepper to taste


  • Preheat oven to 350 degrees

  • Lightly beat the egg in a shallow bowl.

  • In another shallow bowl mix together the almond meal, garlic, basil, parsley and salt and pepper with a fork.

  • Now you are ready to bread the chicken. Dip the chicken into the egg mixture until coated on all sides. Then coat with almond flour mixture.

  • Spread the chicken on the cookie sheet lighted coated with coconut oil and place in the oven for 30 mins or until golden brown.

  • If you want them a little more crispy turn the oven on broil for a few minutes then flip chicken and crisp the other side as well.


Spaghetti Squash with Marinara


  • 1 Medium Sized Spaghetti Squash

  • 1 tablespoon Avocado Oil

  • 1 tablespoon garlic powder

  • 1 tablespoon basil

  • 1 tablespoon parsley

  • Salt and pepper to taste

  • 1 Jar of Organic Marinara


  • Preheat oven to 400 degrees

  • Cut squash in half and clean out seeds with a spoon.

  • Place the 2 halves of the squash on cookie sheet and drizzle oil and sprinkle herbs over top.

  • Place in the oven for 30 mins or until soft.

  • Scrap center of squash out with a fork into skillet.

  • Add marinara mix and cook until sauce is warm.


Place the squash/sauce mixture and a plate and top with herb crusted chicken and ENJOY!