This is high-protein crispy chicken with roasted tomatoes. Golden, crunchy chicken cutlets topped with juicy blistered cherry tomatoes and fresh basil — a delicious low-carb dinner that’s restaurant-quality and ready fast!
Why You’ll Love This Recipe
- Crispy golden chicken with roasted tomatoes and basil
- High protein from chicken
- Simple one-pan style with bold flavor
- Perfect for weeknights or impressing guests
- Low carb and sugar-free
Ingredients (Serves 4)
- 4 boneless, skinless chicken breasts (or thin cutlets)
- ½ cup almond flour (or pork rind crumbs for extra crunch)
- ¼ cup grated Parmesan cheese
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 large egg, beaten
- 2 tbsp olive oil
- 2 cups cherry tomatoes
- 2 tbsp olive oil (for tomatoes)
- 2 garlic cloves, minced
- Fresh basil leaves, chopped
- Optional: extra Parmesan for serving
Instructions
- Preheat oven to 400°F (200°C). Pound chicken to even thickness if needed.
- Mix almond flour, Parmesan, garlic powder, salt, and pepper in a shallow dish. Dip chicken in beaten egg, then coat in the almond flour mixture.
- Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden.
- Toss cherry tomatoes with 2 tbsp olive oil and minced garlic. Add them around the chicken in the skillet.
- Transfer skillet to the oven and bake 10–12 minutes until chicken reaches 165°F and tomatoes are blistered.
- Remove from oven, top with fresh chopped basil, and serve immediately.
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Nutrition (Per Serving)
- Calories: ~310
- Protein: 38g
- Total Carbs: 6g
- Net Carbs: 4g
- Fat: 15g
