1/2 cup hummus or about 2-3 Tbsp per chicken breast
Handful of greens (spinach, kale, mixed, etc...)
Preheat oven to 350 degrees
Grease large baking dish with 1/2 Tbsp of olive oil
Finely chop 4 cloves of garlic
Mix finely chopped garlic, almond flour, lemon juice, salt, pepper, no-salt seasoning and 1 Tbsp olive oil in a bowl, set aside
Slice remaining four cloves of garlic
To butterfly the chicken breast, place them flat on a cutting board with your hand on top. Using a sharp knife, slice most of the way into the thicker side of the breast and slice along until you reach the thinner side. Be careful not to cut through the entire breast; just cut enough to be able to open the breast like a book.
Stuff each chicken breast with 2-3 Tbsp of hummus, sliced garlic and a few leaves of greens, fold chicken breast back together and place in baking dish
Drizzle the top of the chicken breasts with remaining 1 Tbsp of olive oil, then cover with almond flour mixture
Cover the baking dish with foil
Bake for 25 mins
Remove foil and then bake for the remaining 10 mins (check to ensure chicken is no longer pink in the thickest part to ensure it is done)
Serve with a green salad or veggies and a whole grain or sweet potato.