Harvest Chicken with Vegetables

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

 

Used zucchini as noodles rather then chopped up.  Also topped it with a little grass-fed cheese. 

Used zucchini as noodles rather then chopped up.  Also topped it with a little grass-fed cheese.