Chicken Parmesan Mini Loaves

For this entree protein, I served it with zucchini spirals topped with the same marinara sauce and cheese, but you could serve this with keto bread and make it a sandwich, or on its own if you want to keep it a low carb meal.

Ingredients:

1.5 lb ground chicken

0.75 cup finely chopped mushrooms

0.5 cup grated Parmesan cheese

0.25 cup marinara sauce, plus extra for serving

0.25 cup chopped fresh basil leaves, plus extra leaves for garnish

1 tsp Italian seasoning

1 tsp dried oregano leaves

1 clove garlic, smashed to a paste

1.5 cups shredded mozzarella or fontina cheese

Directions:

1. Preheat oven to 350 degrees. Grease six 4 x 2 in mini loaf pans.

2. In a large bowl, mix together ground chicken, mushrooms, parmesan, marinara sauce, and basil. Season with Italian seasoning, oregano, and garlic, and then mix in the shredded cheese.

3. Press the mixture into the greased loaf pans. Bake for 20 min or until internal temperature reaches 160 degrees.

4. Remove from the oven and sprinkle the tops with shredded cheese, returning to the oven to bake until the cheese is melted.

5. Serve on top of additional marinara sauce, garnished with fresh basil leaves.

6. Extras can be stored in a refrigerator for up to 3 days, reheating in the oven when desired.

MACRO INFO:

254 Calories, 16g Fat, 1g Carbs, 27g Protein