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Chicken with Parmesan Crust and Vegetables

Chicken with Parmesan Crust and Vegetables
15 MINUTES
This delicious ketogenic recipe features tender chicken, coated in a crispy Parmesan crust, and paired with a side of hearty vegetables. The chicken is cooked to perfection, juicy and full of flavour with a crispy, golden-brown exterior that's sure to please. The Parmesan cheese adds a salty, nutty flavour to the crust, while the vegetables provide a pop of colour and texture to the dish. With its satisfying combination of protein and veggie goodness, this recipe is a great choice for anyone looking for a healthy and delicious meal. So, whether you're following a ketogenic diet or just looking for a tasty way to get your daily dose of nutrients, this recipe is sure to hit the spot!
Ingredients:
 
150g Broccoli
 
160g Spinach
 
80g Parmesan Cheese
 
2 tsp Soy Sauce
 
2 tbsp Olive Oil
 
5g Ginger
 
3 pinches Salt
 
2 pinches Ground Black Pepper
 
0.5 tbsp Lemon Juice
 
1 pinch Ground Paprika
 
100g Chicken Breast
Nutritional Information
881
Calories
15g
Carbs
59g
Fat
72g
Protein
Instructions:
1.

Add broccoli to a steamer (or you can use a pot with a metal strainer or colander) and steam for about 10 min until tender but still bright green

2.

Preheat the oven to 200°C

3.

Season the chicken with ground paprika, a pinch of ground black pepper, and a pinch of salt

4.

Place the chicken breast on a baking sheet with parchment paper

Drizzle with half the amount of olive oil

Bake the chicken breast in the oven for about 15 min

Halfway through baking, sprinkle the chicken with parmesan cheese

5.

Meanwhile, for the dressing, in a small bowl, combine soy sauce, the rest of the olive oil, fresh ginger root, lemon juice, a pinch of salt, and a pinch of ground black pepper

6.

In a bowl, arrange spinach, steamed broccoli, and prepared chicken breast slices

Drizzle with prepared dressing

Season with a pinch of salt

Serve and enjoy!

7.

NOTE: feel free to use frozen vegetables