Dinner · 35 min · italian

Chicken Parmesan, Hold the Pasta

This is the kind of Italian dinner you’ll make on repeat — chicken breast and almond flour, 35 minutes, big payoff. The macros do the talking: 44g protein, 8g carbs, and 28g fat in every 460-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 1.5 lb Chicken breast
• 3/4 cup Almond flour
• 3/4 cup Parmesan
• 2 Eggs
• 1.5 cups Marinara sauce
• 1 cup Mozzarella
• 1/4 cup Basil
• 1 tsp Italian seasoning

Steps

1. Heat the oven to 425°F. Pound the chicken to an even 1/2-inch thickness so it cooks through without drying out.
2. Set up two shallow dishes: beaten eggs in one; almond flour, parmesan, and Italian seasoning in the other.
3. Dip each breast in egg, then press firmly into the crumb mixture so it adheres in a thick coat.
4. Sear in an oiled oven-safe skillet, 3 minutes per side, until deep golden.
5. Spoon marinara over each piece, leaving the crusty edges exposed so they stay crisp; top with mozzarella.
6. Bake 12 minutes, until the cheese melts and the thickest part reads 165°F.
7. Rest 3 minutes, then scatter with torn basil.

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