Paleo Chicken Parm Lasagna

A delicious take on a traditional Italian dish is this Paleo Chicken Parmesan Lasagna. It uses thinly sliced eggplant in place of traditional pasta, and instead of breadcrumbs, it coats the chicken in a flavorful mixture of almond flour.

Ingredients:

• 1 lb chicken breast, thinly sliced
• 1 eggplant, thinly sliced lengthwise
• 2 cups marinara sauce paleo-friendly
• 1 cup almond flour
• 1/2 cup nutritional yeast
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Instructions:

Preheat oven to 375F 190C

In a shallow dish, mix almond flour, nutritional yeast, garlic powder, onion powder, dried oregano, dried basil, salt, and black pepper

Dip chicken breast slices into the almond flour mixture, coating both sides evenly

In a separate baking dish, spread a thin layer of marinara sauce

Place a layer of eggplant slices on top of the sauce, followed by a layer of coated chicken breast slices

Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce on top

Cover the baking dish with foil and bake in the preheated oven for 30 minutes

Remove the foil and bake for an additional 10-15 minutes, or until the chicken is cooked through and the top is golden brown

Garnish with fresh basil leaves before serving