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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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