This dinner takes a little more effort but is totally worth it! I like making it because a lot of times I have left overs for lunch. The kids eat up all the squash and zucchini so I am left with the chicken. For lunch the next day, I usually top my salads with the left over chicken. I hope you enjoy this one as much as we did!
Baked Chicken & Avocado
- 4 chicken breasts
- 1 cup almond flour or white flour
- 1 tsp black pepper
- 1 cup parmesan cheese powder
- 2 tb avocado oil
- 1 cup mozzarella cheese
- 2 zucchini
- 1 yellow squash
- 2 tb butter
- 1 whole medium avocado
- 1 tb garlic salt
Pre-heat oven to 350 degrees. Add avocado oil to a frying pan and fire up the stove on high. Next, on a large plate add: 1 cup almond flour (or white flour), 1 tsp black pepper, 1 cup parmesan cheese powder. Then dip the semi wet chicken breast onto the dry ingredients and coat it. Add the chicken breast to the pan.
Once the chicken are browned on both sides (takes about 1-2 minutes), place them in a baking dish. Top the chicken breast with sliced avocado and mozzarella cheese. Put foil over the dish BUT make a small tent with it so that the foil and chicken don't touch. You are just preventing the chicken from being burned on top. Put the chicken in the oven for 30 minutes.
Next, for the side dish, Cut in half the yellow squash and remove the seeds. Scrape it well. Then get a baking dish large enough for both halves to fit face down in it. Add water to the dish just covering about 1/4" of the squash. Put this in the microwave for about 15 minutes. (I usually put it in when the chicken is almost done.) Then once the squash is done, I transport it to a bowl, gut it, and add butter and then serve it warm.
For the zucchini noodles, I use a spiral maker tool to make the zucchini into spiral noodle shapes. You can get it anywhere. I put this side on the stove last. While I let the chicken sit for a few minutes, I spiral up the zucchini and place it in a pan with avocado oil and a dash of garlic salt. When ready, I then turn the burner on high and toss the zucchini in the garlic salt and avocado oil. I do this for about 5 minutes or until it is warm.
Last, I serve it all up together!