Keto Parmesan and Chicken Bake
This simple chicken bake is topped with chopped tomatoes and a golden crumb of parmesan, ground almonds and aromatic rosemary. This is a quick prep option, perfect for weeknights and served with a side salad or steamed green vegetables.
4 medium chicken breasts 1 ½ tbsp parmesan cheese grated 1 ½ tbsp ground almonds 1 clove garlic minced 200 g tinned (canned) tomatoes chopped 1 tsp fresh rosemary finely chopped salt and pepper to season
Preheat the oven to 200°C (400°F), 180°C (350°F) for fan assisted. Add the tomatoes to a small bowl with the garlic and a generous pinch of salt and pepper. Mix together well to combine. Arrange the chicken breasts in an oven proof dish and pour over the tomato and garlic mix. Add the Parmesan, ground almonds and rosemary to a small bowl. Season with a little salt and pepper and mix well to combine. Sprinkle the almond and Parmesan mixture over the top of the chicken and tomatoes. Transfer to the oven to bake for 23-25 minutes or until the chicken breasts are completely cooked through and the topping is golden.
Calories: 273 kcal Carbohydrates: 3 g Protein: 40 g Fat: 10 g Fiber: 2 g