I placed 3 boneless chicken breasts on a baking sheet and brushed the tops of them with a mixture of 4 tablespoons of mayonnaise mixed with 1/4 cup grated Parmesan cheese. Next, I mixed together about 1/4 cup of almond flour, a couple tablespoons of grated Parmesan, 1 teaspoon of Italian seasoning and a dash of cayenne to make "Italian herb bread crumbs". I sprinkled the seasoned crumbs on top of the coated chicken breasts and then baked them at 400 degrees F for about 25 minutes until they were done (the cooking time may need to be increased or decreased a little depending on the size and thickness of your chicken breasts). The mayonnaise keeps the boneless skinless chicken breasts very moist and tender while you bake them. When the chicken is done, I sprinkle it with a bit of paprika.
While the chicken was baking, I finely julienned a few yellow squash (using my julienne peeler) and lightly sauteed them in a little olive oil in a non-stick skillet. I then added a big handful of baby arugula, the zest of 1/2 of a fresh lemon and tossed until the arugula wilted. I added a couple tablespoons of Kerrygold Garlic and Herb Butter, a few dashes of sea salt and generous grinds of black pepper and then sprinkled on about 1/4 cup of grated Parmesan cheese and tossed it all together. The natural sweetness of the yellow squash, combined with the slight bitterness of the baby arugula, the fresh taste of the lemon zest and saltiness of the Parmesan made a delicious combination of flavors for this side dish. I snapped a couple of photos below for you to see. Enjoy!