Gluten-Free Chicken Parmesan with Garlic Mashed Cauliflower and Roasted Asparagus

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 boneless, skinless chicken breasts 1 cup almond flour 2 large eggs 1 cup grated Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon smoked paprika 2 cups marinara sauce 1 cup shredded mozzarella cheese 4 cups cauliflower florets 6 cloves garlic, minced 3 tablespoons butter 1 pound fresh asparagus, trimmed Olive oil

Instructions

1. Preheat oven to 400°F (200°C). In a shallow dish, combine almond flour and seasonings set aside. In another shallow dish, whisk together eggs.
2. Dip chicken breasts in the almond flour mixture, then coat with egg, and finally coat with Parmesan cheese.
3. Place chicken on a baking sheet lined with parchment paper and bake for 15 minutes. Remove from oven, top each breast with marinara sauce and mozzarella, and return to the oven for an additional 10 15 minutes until cooked through.
4. In a large pot, bring salted water to a boil add cauliflower florets and cook until tender, about 7 8 minutes. Drain well and return to pot. Add butter, minced garlic, and mash until smooth. Season with salt and pepper to taste.
5. Place trimmed asparagus on a separate baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 8 10 minutes, or until tender.
6. Serve chicken parmesan alongside garlic mashed cauliflower and roasted asparagus.

Chef’s Insight

For an extra-crunchy coating, try using crushed pork rinds instead of almond flour.

Notes

Use freshly grated Parmesan cheese for the best flavor.