Paleo Meal: Breaded Baked Chicken and Butternut Squash Soup

One of the hubby's Marines puts on a Paleo potluck about once a month. In an effort to try out a few recipes prior to and seeing which one might taste best we have decided to dig into a few of our Paleo cookbooks and give some meals a try. (That and the hubby is a health nut, we are getting pretty bored with a number of meals, and I am attempting to eat healthier while exercising as well.) This particular meal turned out wonderful and was actually extremely filling!!! I got the recipes out of the book Everyday Paleo that you can get HERE if interested. It has great meals and a cool meal plan for an entire month written out weekly with a shopping list PLUS workouts to do with your kids, workouts for kids, by yourself and with a partner!

~Chicken~
Ingredients:
3 eggs (we use egglands best because they have a lower amount of fat and are much healthier)
1 cup almond meal
1 cup coconut flour
1 tablespoon garlic powder
Black pepper to taste
2 pounds boneless, skinless chicken breast
Coconut oil

Directions:
1. Preheat oven to 350 degrees. Whisk the eggs in one dish and in a separate dish mix almond mean, coconut flour, garlic powder and black pepper.
2. Dip chicken pieces one at a time into the egg. Next, roll the chicken in the breading mixture until both sides are covered.
3. Place the chicken in a glass baking dish that has been lightly greased with coconut oil. Bake for 45 minutes to 1 hour or until the chicken juices run clear.

~Butternut Squash Soup~
Ingredients:
1 butternut squash
2 garlic cloves
1/2 white onion
2 cups gluten-free chicken broth
1 cup coconut milk
1/2 teaspoon ground nutmeg
Black pepper to taste

Directions:
1. Cut the butternut squash in half and scoop out the seeds. Cook in a pressure cooker for 20 min. (We steamed it for 30 min because we don't own a pressure cooker)
2. Scoop the squash out of its skin and into a food processor (we have an attachment to our blender and used that).
3. Add the garlic and onion into the food processor with the squash and process until completely smooth.
4. Transfer to a large soup pot and add the remaining ingredients. Mix well and bring to a boil over medium-high heat.
5. Turn down to low and let the soup simmer, stirring often for 10-15 minutes.
6. Remove from heat and let sit for 5 minutes before serving.