Hey guys! Another great and simple recipe for you all that I have been loving lately. I made this chicken parmesan on my refeed day with some pasta, and it was amazing. I even got rave reviews from the husband!
I can’t even remember the last time I had pasta before flexible dieting, and although it is hard to fit it into my 170 grams of carbs on gym days at 40 grams of carbs per serving, it was nice to refresh my diet and make something like this work.
1/3 cup Italian bread crumbs
32 ounces boneless skinless chicken breast
1/8 cup parmesan cheese
1 tbsp butter
1. Pre-heat oven to 450 degrees F.
2. Slice chicken breast in half if using larger breasts.
3.. Melt 1 tbsp butter in microwave until liquid.
4. Spread butter over one side of the chicken breast. Dip the butter side of the chicken breast in the bread crumbs. Spread butter over the opposite half of the chicken breast and dip that side into the bread crumbs.
5. Cook for 20 minutes. Flip the breasts over and cook for an additional 5 minutes or until internal temperature is 165 degrees F.
Serving size: 4 ounces of chicken
Fat 3.5 grams
Carbs: 2.7 grams
Protein: 27.1 grams
And that’s it folks! Quick and simple, takes about 30 minutes total to make! Top with marinara sauce (around 8 grams of carbs) and some low fat mozzarella cheese. I have had this with pasta and alone with just some veggies if my carbs aren’t allowing some pasta to fit.
I used to think cooking was so hard and complex but with flexible dieting, I have cooked more in the past four months than I ever have in my life! It’s exciting to try new recipes and make them fit my current macros!
Hope you all enjoy!