Baked Garlic Parmesan Chicken
Prep time
Cook time
Total time
Serves: 2
  • Chicken Breast x 1 large
  • Zucchini x 1 medium finely sliced
  • Butter x 2.5 tablespoons
  • Fresh garlic cloves crushed x 4 med-large.
  • Parmesan (shredded) x 4 tablespoons
  • Smoked paprika (sprinkling)
  • Onion powder (sprinkling)
  • Chilli flakes (very light sprinkling)
  • Himalayan salt (to taste)
  • Aluminium foil x 2 pieces (12 x 17inches each)
  1. Pre-heat a fan forced oven to 180 C (356 F)
  2. Crush the garlic and use a fork to blend with butter - set aside
  3. Slice (butterfly) the chicken breast in half so you have two thin slices - set aside.
  4. Lay the foil pieces side by side, flat on a baking tray
  5. Place the zucchini slices on each foil piece (middle) to form a base for the chicken
  6. Use ⅛th of the garlic butter to place in bits over all the zucchini
  7. Place the chicken on top of the zucchini
  8. Sprinkle a good helping of smoky paprika all over chicken
  9. Sprinkle a good helping of onion powder all over chicken
  10. Sprinkle over a little salt to suit
  11. Cut the garlic butter into slices and place across the chicken, covering it
  12. Sprinkle all the parmesan over the chicken pieces
  13. Sprinkle (very lightly) chilli flakes over the parmesan (just a touch)
  14. Grab the two longest foil ends and join together, folding to hold
  15. Gently fold up the other ends, taking care not to let it touch the top of the chicken
  16. Bake in oven at 180C (356F) for 22 minutes
Use a large spatula to remove from foil and place on plate
Optional: Tip some juices from foil over chicken - although not necessary.
HOT TIP: serve with broccoli and squash
Recipe by My Food Temple at