Keto Herb-Crusted Chicken with Garlic-Zucchini

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Tender chicken breasts coated in a crisp almond-flour crust and served with a garlic-infused glaze over roasted zucchini and bell peppers, perfect for a low-carb, high-protein meal. This american-inspired chicken (keto, high protein) ready in about 40 minutes pairs Chicken breast, Almond flour, teaspoon Garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 12 oz Chicken breast
• 1/4 cup Almond flour
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Dried thyme
• 1/4 teaspoon Dried rosemary
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1.5 tablespoons Olive oil
• 1 medium Zucchini
• 1/2 medium Bell pepper
• 2 Garlic cloves
• 1 tablespoon Lemon juice
• 1 teaspoon Butter

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Pat 12 oz chicken breast (boneless, skinless) dry with paper towels, then season both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
2. Step 2: In a shallow dish, combine 1/4 cup almond flour, 1/2 teaspoon garlic powder, 1/2 teaspoon dried thyme, and 1/4 teaspoon dried rosemary. Dredge each chicken breast in the mixture, pressing gently to adhere.
3. Step 3: Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes per side until golden brown, then transfer the skillet to the oven and bake for 12-15 minutes until internal temperature reaches 165°F (74°C).
4. Step 4: While the chicken bakes, toss 1 medium zucchini (sliced 1/2 inch thick) and 1/2 medium bell pepper (sliced into strips) with 1/2 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.
5. Step 5: In a small saucepan, melt 1 teaspoon butter over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant, then stir in 1 tablespoon lemon juice and cook for 1 minute until slightly thickened.
6. Step 6: Remove the chicken from the oven and let rest for 5 minutes. Pour the garlic-herb sauce over the chicken and serve with the roasted vegetables.