Juicy chicken mini loaves topped with a golden garlic-parmesan crust—baked to crispy perfection and tender inside, ideal for a low-carb comfort meal.

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Preheat oven to 375°F (190°C). Line a baking sheet with foil and lightly grease.
In a bowl, combine ground chicken, almond flour, grated parmesan, egg, garlic powder, onion powder, salt, pepper, and Italian herbs. Mix well.
Divide the mixture into two equal portions and shape into loaf forms. Place on the prepared baking sheet.
In a small bowl, mix together mayonnaise, mozzarella, parmesan, garlic, and parsley for the topping.
Spread the cheese mixture evenly over the tops of each chicken loaf.
Bake for 25–30 minutes, or until internal temperature reaches 165°F and the tops are golden and bubbly.
Let rest for 5 minutes before slicing and serving.

Almond flour makes this recipe low-carb and gluten-free, but you can use breadcrumbs if preferred.
For extra browning, broil the loaves for 1–2 minutes at the end of baking.
These mini loaves can be made ahead and reheated for quick meals.