This is my go to garden to table meal during late August thru October. Feel free to add any other garden fresh veggie you have. Paleo done your way!
1-2 heirloom tomatoes, diced
1 tbs tomato paste
1/2 tsp sea salt
1/4 tsp black pepper
2-3 chicken breasts or chicken sausage
1 whole egg
1/2 cup almond or coconut flour
1 1/2 tbs ground nuts
2-4 tbs grass-fed butter
2 cups diced summer squash
3/4 cup sliced half moon onions
3/4 cup julienne bell peppers
2 tbs fresh parsley
Coat chicken breast with coconut or almond flour then the egg wash then ground nuts. In skillet over medium heat, heat butter add chicken, cook both sides 2-5 minutes until golden brown and cooked through. Remove chicken. Add more butter, onions, squash and peppers to pan and cook for 6 minutes or until getting brown. Add tomatoes and tomato paste, cover and let simmer for 15 minutes. Top chicken with sauce and veggies and sprinkle with parsley.
Author: Inspired by Natural Health Magazine