Keto chicken parmesan
Juicy, with crispy edges and tons of flavors from parmesan cheese and marinara sauce, this low carb keto chicken parmesan recipe is your ultimate lunch or dinner dish that is gluten-free, delicious, and extremely easy to make.
Servings: 4 servings
- 1.5 lb. 700g chicken breasts, sliced in half horizontally
- Salt to taste
- Black pepper to taste
- 2 tablespoon unflavored protein powder I use whey protein powder
- 2 tablespoon almond flour
- ½ cup 55g grated parmesan cheese optionally pulsed in a food processor for fine crumb
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ cup 65g shredded mozzarella cheese
- ½ cup 130g unsweetened marinara sauce
Preheat the oven to 400F (205C) and line the baking sheet with parchment paper.
Season the chicken with salt and pepper on both sides. Set aside.
On a large plate, combine the parmesan cheese, protein powder, almond flour, dried oregano, and salt with black pepper to taste.
Add olive oil to a large non-stick skillet so it covers the bottom with a thin layer. Heat over a medium heat.
Bread the chicken on both sides. When the skillet is hot, cook the chicken for 3-4 minutes on each side or until golden brown. Work in batches and add extra oil when needed.
When done, place the chicken on the prepared baking sheet, spread the marinara sauce and cheese on top of each piece evenly, and bake for 10 minutes until the cheese has melted and is slightly bubbly.
Serving: 1serving | Calories: 467kcal | Carbohydrates: 5g | Protein: 67g | Fat: 18g | Potassium: 590mg | Fiber: 1g | Sugar: 2g | Vitamin A: 452IU | Vitamin C: 5mg | Calcium: 275mg | Iron: 2mg