Parmesan and Herb Baked Chicken with Seasonal Tomato Salad Recipe

Chicken is always a crowd-pleaser. This recipe features LuckyMeals USDA certified organic chicken, which is fed a 100% veggie-based diet, cage-free, certified humane, and free of antibiotics, growth hormones, and chemical preservatives.

These boneless, skinless chicken breasts are tender, juicy, clean and flavorful. Lean protein never tasted better. Perfect for rubs and marinades, pan cooking and grilling!

This chicken dish replaces breaded chicken to give you a low-carb or gluten-free alternative. Pro tip: If the tomatoes for the salad are large enough, try scoring them and blanching in boiling water for 5 seconds and peeling the skin before dressing. The meat of the tomato is absorbent and quite refreshing soaked in olive oil!

Parmesan and Herb Baked Chicken with Seasonal Tomato Salad

Total Prep/Cooking Time: 20 Minutes

Serves: 2

INGREDIENTS:

For the Chicken:

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

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 Cracked Black Pepper (to taste)

INSTRUCTIONS:

  • Preheat the oven to 350° F.
  • 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.
  • Coat the chicken breasts with olive oil, salt, pepper, basil, and parsley. Place in oven and cook to 100° F (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° F. Serve topped with the tomato salad.
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