We eat chicken pretty often in our house. It’s one of the protein choices we make regularly when meal prepping. And let’s face it, it really goes well with just about any side dish. But, there are times when simply seasoning and baking it doesn’t cut it. Thankfully this recipe is super easy and delicious and it makes a great change in flavor from the usual.
This chicken recipe is also Keto approved, although this time we served it with a side of rice. But if you hold the rice and serve it with a Keto friendly side this will easily become your favorite go-to recipe.
Ingredients for the Chicken:
- 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
- 1/2 cup mayonnaise (we use Primal Kitchen Mayo with Avocado Oil)
- 1/4 cup parmesan cheese, grated or shredded
- 1/2 cup almond flour
- pink salt to taste
- black pepper to taste
- 1/2 teaspoon paprika
- extra-virgin olive oil cooking spray
Preheat oven to 425F. Spray a medium-sized baking sheet with extra-virgin olive oil cooking spray. Set aside. In one bowl combine mayo and parmesan cheese.
Trim chicken and season with salt and pepper on all sides. Spread some of the mayo/parmesan mixture on the bottom side of the chicken (a very thin layer) then place the chicken on the baking sheet leaving about inch to inch and a half between pieces. Spread the rest of the mayo/parmesan mixture on top of the chicken evenly (this should be a much thicker layer than on the bottom). When done, sprinkle paprika over the chicken. Lastly, sprinkle almond flour over the chicken making sure everything is covered evenly.
Bake chicken for about 20 to 25 minutes, depending on your oven, or until chicken is thoroughly cooked.
When done, serve with your favorite side dish!
Macros per serving (chicken only):
365 calories, 25g fat, 3g carbs, 38g protein.
This recipe makes 4 servings.