***honey is not Low glycemic, but if you want a LGI version use coconut oil instead of honey. Butternut squash is not LGI either*** This is gluten free.

Ingredients:
8-10 chicken tenderloins
¼ cup honey
¼ cup pomegranate juice
Basil
Salt
Pepper
1 egg
1 cup almond flour
Butternut squash (peeled and cut into small pieces)
2 Apples (cut into small pieces)
Cinnamon
Butter (1-2 tsp)

Instructions:
1. Preheat oven to 350 degrees
2. Place butter on bottom of baking dish, butternut squash in baking dish and sprinkle with cinnamon
3. Bake for 30 minutes, then add apples and bake another 30-40 minutes
4. Cut chicken tenderloins into small pieces
5. In bowl mix together 2 tbsp olive oil, basil, salt and pepper and set aside
6. In a cup mix together honey and pomegranate juice and heat in microwave for 10-15 seconds
7. Place chicken in bowl with olive oil, basil etc and move it around to coat it with the mixture
8. Pour the pomegranate and honey mixture over the chicken and mix again
9. Add 1 egg to the chicken mix and stir it all up again
10. Set aside for 20-30 minutes at room temperature to allow it to marinate
11. Place almond flour into small bowl
12. Once the chicken has marinated, heat a skillet with 2 tbsps of olive oil
13. Place each chicken piece into the almond flour so that its well covered with it, then place the chicken on the skillet, turn the heat to low and cover
14. Flip the chicken after about 2 minutes
15. It will be ready in about 10 minutes, cut into a piece to make sure its cooked through
16. Serve with butternut squash and apples for a delicious fall dish

*chicken can be baked too, but I decided to do it this way so I could make the butternut squash at the same time