1.
Heat a small saucepan over medium high.
2.
Add 1tbsp of olive oil, followed by the onions when hot. Cook until the onions have become translucent and then add the garlic.
3.
After a minute, add the tomatoes and chicken stock and bring to a boil.
4.
Season with your dried herbs, salt and pepper, and allow the sauce to simmer for about 20 minutes.
5.
Spiralize or grate your courgettes if you didn’t buy pre-made courgetti.
6.
In a large pan, add 1 tbsp olive oil, add your courgette, season with salt and pepper, and sauté for about 2 minutes (any longer and it will get soggy).
7.
Transfer to two plates. Wipe the pan clean if it has any water from the courgette.
8.
For the chicken, whisk an egg in a small bowl and mix the almond flour, coconut flour, salt, pepper, garlic powder and dried herbs on a plate or small bowl.
9.
Place the chicken breasts between two pieces of cling film and pound it with your rolling pin or alternative until thin.
10.
Heat the big pan from earlier over medium high with 3 tbsp olive oil. When hot, add the chicken and cook until crispy (about 4 minutes each side)
11.
Serve the chicken next to the courgetti and top with the tomato sauce. Save any extra sauce for later. Add some grated Parmesan on top of the courgetti if you like.
