Keto Baked Chicken Breast and Cheese (low-carb meal prep)

Directions

• First, let’s prepare the chicken breast. Take 1.5 kg of four breasts, wash them, and dry them with paper towels. Cut each breast in half (if thick).
• Make sure your chicken breasts are a similar size, so they cook in the same amount of time. (You can pound some out, so they are an even thickness if needed.)  Larger chicken breasts will take 40-45 minutes. If you have small or thin ones, check for doneness starting around 30 to 35 minutes.
• Put prepared chicken breasts into a mixing bowl and add 3 tablespoons of tomato paste and make sure that tomato paste is all over the chicken.
• Cover the bowl with film or a lid and put it in the refrigerator to marinade for 4 hours or longer. If possible, overnight.
• Assemble Ingredients
• Preheated oven to 180C/375F. Lightly coat a 12-inch oven-proof pan or 9×9 baking dish with nonstick oil spray and set aside.
• In a medium bowl mix together 7-8 tablespoons of full-fat sour cream, 2 tablespoons of whole-grain Dijon mustard, and 2 squeeze-through garlic press gloves of garlic. If you want, you can substitute half of the sour cream for mayonnaise.
• Grate 150 grams of yellow or white cheddar cheese.
• Place already marinated chicken breasts on a baking dish. Salt and pepper over them.
• Spread sour cream mix on each chicken breast and distribute it evenly. Sprinkle grated cheese on top.
• Place chicken into the preheated oven at 180C/375F and bake it for 25-30 minutes, or until the chicken is cooked through.
• Turn the oven to broil and place the pan under the broiler for 2-3 minutes until lightly browned on top.
• Optional: garnish with chopped parsley.