Tomato Baked Chicken
1 small red onion, thinly sliced
4 boneless, skinless chicken breast halves
1 can (14.5 oz) diced tomatoes drained
1/4 c. balsamic vinaigrette
1/2 t. garlic powder
1/4 c. almond flour
Place onions in greased 9x13 baking dish. Top with chicken. Combine tomatoes, dressing, garlic powder; pour over chicken. Sprinkle with almond flour. Bake at 425º for 30 minutes or until chicken is cooked through.
We served ours over sliced, cooked zucchini "noodles"