This chicken dish replaces breaded chicken to give you a low-carb or gluten-free alternative.


For the Chicken:

  • 2 Boneless Skinless Chicken Breasts
  • 1 tbsp. Extra Virgin Olive Oil
  • 1 tbsp. Fresh Basil (Chopped)
  • 1 tbsp. Fresh Parsley (Chopped)
  • 1 Cup Grated Parmesan
  • Salt and Pepper (to taste)

For the Salad:

  • 1 Clove Garlic (minced)
  • 1 tbsp. Extra Virgin Olive Oil
  • 1 Cup Heirloom Cherry Tomatoes (halved)
  • ½ Cup Red Onion (sliced)
  • 1 tsp. Fresh Thyme (chopped)
  • 1 Lemon (zest half for sauce and juice)
  • Salt and Pepper (to taste)



1. Preheat oven to 350 degrees F.

2. Heat the olive oil in a pan and slightly warm over medium heat, remove from the flame and add the minced garlic so the flavor is extracted without burning the garlic. Combine the halved tomatoes, sliced onion, fresh thyme, lemon zest, and garlic oil. Season the tomatoes with salt and pepper.


3. Coat the chicken breasts with olive oil, salt, pepper, basil, and parsley. Place in oven and cook to 100° (about 6-8 minutes). Removed from oven and coat the chicken breast with a layer of parmesan cheese. Return to oven and cook the chicken until it reaches 170°. Serve topped with the tomato salad.


Tip: If the tomatoes are large enough, try scoring them and blanching in boiling water to 5 seconds and peeling the skin before dressing. The meat of the tomato is absorbent and quite refreshing soaked in olive oil.

Total prep/cooking time: 20 minutes

Serves: 2

Recommended Sides:

  • Hearts of Romaine (dressed with a parmesan vinaigrette)
  • Oven Roasted Broccoli