Gluten Free Breaded Italian Chicken Over Vegetables

I live a busy life like I’m sure most of you do. Although I don’t have kids to run around, I do have a full-time-out-of-the-house job, help my husband with his Business, run an online business with my husband, co-write this blog with my sister and do all of the normal House stuff – like cook, clean, keep up the garden and flower gardens…. You know. Normal busy.

So although I love to cook, I don’t always want to take a huge amount of time to cook something complicated. Sometimes I need easy.

This recipe is easy and can easily be adjusted to include whatever veggies you have on hand. I also added some Gluten Free Spaghetti noddles to my husband’s plate to make it a heartier meal for him. I also topped his with some shredded Parmesan cheese.

I use my own Canned Spaghetti sauce in most of my Italian recipes, but you can use store bought – again, convenience is key sometimes. Just look for an Organic brand with little to no added sugar. I sometimes dress mine up with some additional fresh herbs if I have some on hand or add some red pepper flakes to add some heat. Feel free to adjust to your families tastes.

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Gluten Free Breaded Italian Chicken Over Vegetables

This easy to put together Italian dish uses vegetables straight from the garden over homemade Canned Spaghetti Sauce.

Course Main Course

Cuisine Italian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Ingredients

For the Breaded Chicken

• 1 pound Organic Chicken Tenders
• 1 Egg beaten
• 1/3 cup Gluten Free Panko Bread Crumbs
• 1/3 cup Almond Flour
• 1/4 tsp Dried Oregano
• 1/4 tsp Dreid Basil
• 1/4 tsp Garlic Powder
• 1/4 tsp Salt
• 1 tbsp olive oil for cooking

For the Vegetables

• 1 tbsp olive oil for cooking
• 1 tsp minced garlic
• 1 Medium Zucchini Diced
• 1 Medium Yellow Squash Diced
• 1/3 cup Grape Tomatos Halved
• 1/3 cup Red Onions Diced

For the Spaghetti Sauce

• 12 oz Jar of Homemade Spaghetti Sauce
• fresh herbs to taste
• red pepper flakes to taste

Instructions

For the Chicken

1. Pat dry the Chicken Tenders.
   

2. Combine all breading ingredients in a shallow bowl.
   

3. Dredge each chicken tender through the egg then through the breading mixture.
   

4. Heat 1 tbsp olive oil in a skillet. Place breaded tenders in the skillet and cook 2-3 mins per side until cooked through.
   

For the Vegetables

1. Heat 1 tbsp olive oil in a second skillet with minced garlic until fragrant. Add all vegetables to the skillet and saute 6-8 mins until just tender.
   

For the Sauce

1. Heat the sauce in a small sauce pan and add any desired fresh herbs or red pepper flakes.
   

2. To Plate, add Sauce, top with Vegetables and Chicken.
   

Recipe Notes

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