Delectable Paleo Italian Dinner: Herbed Chicken Scaloppine with Zucchini Noodles and Garlic Roasted Asparagus

Allergens

Gluten-free, Dairy-free (if using olive oil with no added ingredients)

Ingredients

• 6 large boneless, skinless chicken breasts
• 1/2 cup almond flour
• 2 zucchini, spiralized into noodles
• 1 lb fresh asparagus, trimmed
• 3 cloves garlic, minced
• Fresh basil leaves
• Fresh parsley leaves
• Olive oil
• Salt and pepper, to taste

Instructions

1. Begin by preparing the garlic roasted asparagus. Preheat the oven to 400°F (200°C). Toss the trimmed asparagus with olive oil, minced garlic, salt, and pepper. Spread them evenly on a baking sheet and roast for 15 20 minutes until tender and slightly golden.
2. Next, prepare the zucchini noodles. Heat a large skillet over medium heat and add a drizzle of olive oil. Sauté the zucchini noodles with salt and pepper until just tender, about 3 4 minutes. Remove from skillet and set aside.
3. For the herbed chicken scaloppine, start by pounding the chicken breasts to an even thickness. Then, season with salt and pepper. Dredge each chicken breast in almond flour, shaking off excess.
4. In a large skillet, heat 2 tablespoons of olive oil over medium high heat. Cook the chicken breasts for 3 4 minutes per side or until golden brown and cooked through. Remove from skillet and let rest for a few minutes before slicing.
5. To serve, place a mound of zucchini noodles on each plate. Top with sliced herbed chicken scaloppine, and garnish with fresh basil and parsley leaves. Serve garlic roasted asparagus on the side for an unforgettable Paleo Italian dinner experience.

Chef’s Insight

To achieve the perfect sear on the chicken, ensure the skillet is hot before adding oil and chicken. This will create a crispy exterior and tender interior.

Notes

This recipe is dairy-free, gluten-free, and Paleo-friendly.