almond oil and vitamin e oil

MAYO AND PARMESAN CHICKEN

This simple Mayo and Parmesan Chicken recipe guarantees juicy, flavorful chicken every time! With just a handful of basic ingredients, this creamy, cheesy chicken is ideal for busy weeknights. Simply spread a herby mayo mixture over chicken breasts and bake until golden brown. Plus, it’s keto-friendly, low-carb, and gluten-free!

Equipment

  • Sheet Pan or Baking Dish

Ingredients

  • 4 boneless, skinless chicken breasts
  • ¾ cup mayonnaise or plain Greek yogurt
  • ⅓ cup grated parmesan cheese
  • ½ teaspoon salt
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper

Instructions

  • Preheat your oven to 350ºF and line a sheet pan or baking dish with parchment paper.
  • Arrange the chicken breasts on the prepared sheet, leaving at least an inch of space between them. Set aside.
  • In a small bowl, combine mayonnaise, parmesan cheese, salt, basil, oregano, thyme, garlic powder, and black pepper. Mix well until the ingredients are thoroughly combined.
  • Spread the mayo and parmesan mixture evenly over the top of each chicken breast.
  • Optionally, add more parmesan cheese on top for an extra cheesy finish.
  • Bake the chicken in the preheated oven for 40-45 minutes, or until the internal temperature reaches at least 165ºF at the thickest part of the chicken and the juices run clear.
  • For a crispy topping, broil for an additional 1-2 minutes at the end.

Notes

  • Crispy Topping: To make the topping even crispier, sprinkle 1-2 teaspoons of breadcrumbs, crushed pork rinds, or a mixture of almond flour and parmesan cheese on top of the mayo layer before baking.
  • Air Fryer Option: Preheat your air fryer to 325ºF and cook the coated chicken in batches for 18-25 minutes, or until the internal temperature reaches at least 165ºF.

Nutrition (per serving)

  • Calories: 581 kcal
  • Carbohydrates: 2g
  • Protein: 51g
  • Fat: 40g
  • Saturated Fat: 8g
  • Polyunsaturated Fat: 20g
  • Monounsaturated Fat: 9g
  • Trans Fat: 0.1g
  • Cholesterol: 170mg
  • Sodium: 966mg
  • Potassium: 874mg
  • Fiber: 0.3g
  • Sugar: 0.3g
  • Vitamin A: 176 IU
  • Vitamin C: 3mg
  • Calcium: 100mg
  • Iron: 1mg

HEALTHY ALMOND FLOUR CORNBREAD

The ultimate healthy cornbread recipe made gluten-free with almond flour! It’s irresistibly moist, buttery, and boasts perfectly crisp edges. Sweetened naturally without refined sugar, it’s so delicious you might just prefer it over the classic version!

INGREDIENTS

  • 1 large egg
  • 1 cup milk (oat, almond, or cow’s milk), at room temperature
  • 1 tbsp lemon juice
  • ⅓ cup unsalted butter, melted
  • 2 tbsp (42g) honey
  • 1 cup (140g) cornmeal, spooned and leveled
  • 1 cup super-fine almond flour, spooned and leveled
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

INSTRUCTIONS

  • Preheat & Prep: Preheat your oven to 350ºF. Line an 8×8 pan with parchment paper or grease it well, then set it aside.
  • Mix Wet Ingredients: In a large bowl, whisk together the egg, milk, lemon juice, melted butter, and honey.
  • Combine Dry Ingredients: In a separate bowl, mix the cornmeal, almond flour, baking powder, baking soda, and salt. Use your hands to break up any almond flour lumps.
  • Combine Wet & Dry: Gently fold the dry ingredients into the wet mixture using a spatula. Avoid overmixing.
  • Bake: Pour the batter evenly into the prepared pan. Bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool & Serve: Let the cornbread cool before slicing into bars. Enjoy!

NOTES

  • Almond Flour: Avoid substituting with coconut flour or almond meal.
  • Milk Options: Any milk works, but oat milk may alter the flavor slightly.
  • Butter Substitute: Use coconut oil for a dairy-free option.
  • Crispy Edges: Preheat a greased cast-iron skillet for extra-crispy edges before pouring in the batter.

STORAGE & REHEATING

  • Storing: Keep leftovers in an airtight container at room temperature for 2–3 days or in the fridge for up to 5 days.
  • Reheating: Warm in a 350ºF oven for 5–10 minutes or microwave on a microwave-safe plate for 30–60 seconds.
  • Freezing: Cool completely before freezing in a freezer-safe bag for up to 3 months. Reheat directly from frozen in the oven (5–10 minutes at 350ºF) or microwave (20–40 seconds).

NUTRITION (PER SERVING)

  • Calories: 159 kcal
  • Carbs: 8g
  • Protein: 4g
  • Fat: 12g (Saturated: 4g)
  • Cholesterol: 27mg
  • Sodium: 211mg
  • Potassium: 52mg
  • Fiber: 4g
  • Sugar: 2g
  • Vitamin A: 177 IU
  • Vitamin C: 1 mg
  • Calcium: 74 mg
  • Iron: 1 mg