Italian Parmesan Chicken
A nice, Keto-friendly recipe that is super easy to make. If you like, add nutritional yeast for extra zip. I love this by itself, but it is also really tasty chopped up for a salad.
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup Balsamic vinegar
- 2 tsp Italian seasoning
- 1 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/3 cup parmesan
- parsley (for garnish)
In a ziploc bag, pound chicken breasts until they are about 1/2″ thick (or uniform thickness).
Add all remaining ingredients, except for cheese and parsley, to Ziploc bag.
Squish the bag, mixing the ingredients and pressing into chicken.
Let marinate for at least 30 minutes.
Preheat oven to 425°
Lightly oil a baking dish, and arrange chicken breasts inside.
Bake for 15-20 minutes.
Remove from oven and top with cheese and parsley.