Servings: 1 - size: servings

Ingredients:

  • 4 medium - Chicken Thigh, Skin Removed Before Cooking
  • 2 tbs - Parmesan Cheese
  • 28 g - Almonds Ground
  • 1.5 tsp - Rosemary, Fresh
  • 1 tbs - Mayonnaise
  • 1/2 tsp - Garlic Powder
  • 1/4 tsp - Salt, Sea Salt
  • 1/8 tsp - Black Pepper

Nutritional values:

info_outline

per 1 serving

  • Calories: 210 Kcal
  • Proteins: 23.40 g
  • Fats: 11.80 g
  • Total carbs: 1.40 g
    • Fiber: 0.50 g
    • Net carbs: 0.90 g

Crispy Parmesan Chicken Thighs

Preparation: 33 min

Preheat the oven to 390°F/200°C.

Add the ground almonds, Parmesan, garlic powder, salt and pepper to a mixing bowl. Finely chop the rosemary and add to the bowl. Mix together well to combine.

Coat the chicken thighs liberally in mayonnaise on both sides.

Roll the thighs in the breading mixture so that they are well coated all over.

Transfer to a shallow oven tray and bake for 20-25 minutes until the chicken is cooked through and the coating is golden brown.



keto lunch dinner

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