Honestly, the sauce is what takes this dish to the next level

As someone who’s always juggling work and home life, I know the struggle of finding recipes that are both delicious and fit into a low-carb lifestyle. This baked chicken and biscuits recipe is a lifesaver for those busy weeknights when you want something comforting but don’t want to derail your healthy eating goals. Inspired by my grandma’s classic Sunday dinners, this version swaps out the carbs without sacrificing any of the flavor. It’s perfect for anyone looking to enjoy a hearty meal without the guilt.

This dish pairs wonderfully with a fresh green salad or some roasted vegetables like asparagus or Brussels sprouts. If you’re looking to keep things low-carb, a cauliflower mash would be a great addition to round out the meal. For a bit of extra flavor, consider adding a dollop of sour cream or a sprinkle of fresh herbs like parsley or chives on top.

Servings: 4 servings

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper to taste
1 cup almond flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, melted
2 large eggs
1/2 cup shredded cheddar cheese
1/4 cup heavy cream

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