Cooking: Parmesan Chicken and Rice

Here is another of my favourite’s. This is a low carb alternative to Shake ‘N’ Bake. This list is for cooking four chicken breast.

The list:


  • 4 Chicken breast
  • 2 cups Crushed Almonds (I recently discovered that there’s such a thing as ‘Almond Flour’, it’s cheaper than crushing it yourself)
  • 1 1/2 cups Grated Parmesan Cheese
  • 2 Eggs
  • Rosemary, Thyme, Basil, Salt, Pepper
  • Minced Garlic
  • 2 1/2 cups Minute Rice
  • 1 cup mixed vegetables (I use frozen)
  • Feta Cheese

Feel free to alter as required. The pictures I will show has it altered as well. I like to experiment. As always, I prep everything first.

Place the rice in a glass pan, and leave it until you’re prepared.
Take the eggs, and mix them with minced garlic in a bowl. Set aside.

In a new bowl, mix almonds and parmesan together, and add seasonings.

Pre-heat oven to 450F

Coat chicken breast in egg, and then place in fridge for 10 minutes. (This will help the coating stick better)

Time to mix in a cup of your veggies into the rice.

In a new bowl (or plate), take chicken breast, and coat thoroughly in breading. Place on top of the rice. (I like to use a different container so I can save my left over breading)

Add 2 1/2 cups of water around the chicken, and place in the oven for 45 minutes.

At 40 minutes, add Feta cheese to the tops of the chicken for additional flavour.

Pull out of oven at 45 minutes and enjoy!

This allows the chicken to cook fully and still be juicy. It’s totally okay to eat a chicken juicy, just not pink. If, for some reason, the chicken is still pink, add a little more time to cook before serving.



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