Scale

For the chicken:

7 medium boneless skinless chicken breasts

2 eggs

1 ½ cup grated parmesan cheese

1 tsp garlic powder

For the roasted cauliflower:

2 large head cauliflower, separated into florets

5 garlic cloves, minced

4 tbsp olive oil

2/3 cup grated Parmesan cheese

2 tbsp chopped fresh parsley

salt, black pepper to taste

Preheat oven to 425°F.
Lightly grease a large pan sheet. Set aside.
In a bowl place the cauliflower florets, minced garlic, olive oil and salt to taste.
Toss to combine.
Spread the cauliflower florets into an even layer covering about ½ of the pan sheet. (see note) Set aside.
Place 1 ½ cup grated Parmesan cheese and garlic powder in a plate and mix to combine.
Place the eggs in another plate, season with salt to taste and lightly beat. Set aside.
Season the chicken with salt and black pepper to taste.
Dip each breast in the eggs then dredge in the Parmesan mixture.
Place on the prepared pan sheet.
Bake in preheated oven for 25 minutes.
Sprinkle the cauliflower with 2/3 cup grated Parmesan cheese and parsley and broil for 1-2 minutes or until the chicken is golden brown.
Divide the chicken and cauliflower evenly between 7 food containers.
Serve immediately or allow to cool completely and store in refrigerator for up to 7 days.

If necessary use 2 trays or cook it in 2 batches.

Find it online: https://healthysubstitute.com/low-carb-easy-chicken-meal-prep