Crispy Herb-Crusted Chicken with Avocado Salsa

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A high-protein keto meal featuring golden almond-crusted chicken breasts paired with a zesty avocado salsa, designed to fuel muscle recovery while keeping carbs under 5g per serving. This American-inspired keto recipe (high protein, low carb), ready in about 30 minutes, pairs chicken breasts, almond flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 535 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 boneless, skinless (6 oz each) chicken breasts
• 1/2 cup almond flour
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 3/4 teaspoon salt
• 2 avocados
• 1/4 cup, finely diced red onion
• 1/4 cup, chopped fresh cilantro
• 1, juiced lime

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 400°F. Place each chicken breast between two sheets of plastic wrap and pound to 1/2-inch thickness using a meat mallet. Season both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried rosemary, and 1 teaspoon dried thyme.
2. Step 2: In a shallow dish, combine 1/2 cup almond flour, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Dip each chicken breast into the mixture, pressing gently to adhere coating to both sides.
3. Step 3: Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat until shimmering. Place coated chicken breasts in skillet and cook 3-4 minutes per side until golden brown. Transfer skillet to oven and bake 12-15 minutes until internal temperature reaches 165°F.
4. Step 4: While chicken bakes, prepare salsa: dice 2 avocados, combine with 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, 2 tablespoons lime juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Gently toss until evenly mixed.
5. Step 5: Remove chicken from oven, let rest 5 minutes. Serve topped with 1/4 of the avocado salsa mixture.