Herb-Crusted Keto Chicken Breasts with Lemon Zest

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crispy parmesan-crusted chicken breasts with rosemary and thyme, baked to golden perfection and finished with bright lemon zest for a perfectly balanced low-carb meal. This American chicken recipe (keto, low-carb), ready in about 32 minutes, pairs Chicken breasts, boneless and skinless, Parmesan cheese, finely grated, and Dried rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Build a week of meals around this recipe" 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.

Prep: 10 min Cook: 22 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Step 2: In a shallow dish, combine 1/2 cup grated parmesan, 1/4 cup keto panko, 1 tsp dried rosemary, 1 tsp dried thyme, 1/2 tsp garlic powder, and 1/4 tsp black pepper; mix until evenly distributed.
  3. Step 3: Pat chicken breasts dry with paper towels, then brush both sides with 2 tbsp olive oil.
  4. Step 4: Press each chicken breast firmly into the parmesan mixture, coating both sides evenly, and place on the prepared baking sheet.
  5. Step 5: Bake for 20-22 minutes until the crust is golden brown and the internal temperature reaches 165°F (74°C), then immediately sprinkle with lemon zest and serve.

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