Directions
1Preheat oven temperature to 300°.
2Place 2 tbsp olive oil in a large sauté pan on medium heat.
3Add almond flour, ¾ tsp salt, garlic powder, and Italian seasoning to a medium bowl and mix well.
4Take each slice of chicken and, using a mallet, pound flat between two pieces of wax paper or plastic wrap. Add each piece of chicken to the almond flour mix and coat on both sides.
5Place each piece in the heated pan and cook for 3 minutes on each side. Take the chicken off the heat and place in an oven-safe dish. Place in the oven to keep warm.
6Take another sauté pan and add remaining 1 tbsp olive oil on medium heat. Add the mushrooms to the pan and toss in the oil. Cook for 5-7 minutes. Turn off heat and set aside.
7Take a medium pot and add 3 cups of water. Place on the stove on high heat until it starts to boil.
8Add parsnips to the water and cook for 10-12 minutes until tender. Take out and place in a bowl. Add the cauliflower to the same pot of boiling water and cook for 5 minutes or until tender and soft. Add to the bowl of parsnips.
9Add both the parsnips and cauliflower to a food processor with ghee, almond milk, and remaining ½ salt. Blend on high speed until rich and creamy.
10Place 1/3 cup of parsnip puree on each plate. Add a piece of chicken over the puree and top with sauteed mushrooms and sprinkled parsley. Enjoy!
11Refrigerate in separate airtight containers for up to 4 days.
