Crispy Chicken With Roasted Romaine Recipe

5 from 1 vote

Don't just serve a baked chicken breast on top of your salad; cook the salad too with this creative new recipe.

Course Main Course

Cuisine American

Keyword chicken, crisp, roasted, romaine

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 422kcal

Cost 12

Preheat your oven to 425 F.
In one bowl, combine the almond flour, dried oregano, parsley, and 2 tablespoon of olive oil, half the garlic, and salt and pepper to taste.
¾ cup almond flour, 1 tsp. dried oregano, 2 tbsp. flat-leaf parsley, 4 garlic cloves, 4 tbsp. extra-virgin olive oil, Sea salt and freshly ground black pepper
Break and whisk the eggs in a different bowl.
2 eggs
Dip each chicken breast in the whisked eggs, then coat evenly with the almond flour mixture.
4 boneless skinless chicken breasts
Line the chicken breasts on a foil-covered baking sheet. Place in the oven and cook for 15 minutes.
Drizzle the romaine with the remaining olive oil. Sprinkle it with the remaining minced garlic, and season with salt and pepper.
2 large hearts of romaine
Remove the baking sheet from the oven and place the romaine heads in with the chicken breasts.
Return the baking sheet to the oven until the chicken is cooked through (internal temperature of 165 F) and the lettuce is browned around the edges, about 5 minutes.
Divide equally on plates and serve.