Garden Herbs + Chicken

Breaded chicken…just saying the words makes me want to bite into this mind blowing, fragrant, crisp, and juicy piece of chicken! Better yet this version is gluten-free, paleo, and whole30 friendly…see a trend? The first words out of my mouth after tasting this chicken where OMG! Yes, as soon as I took my first bite, still bubbling from the oven, I knew that this would become my to go chicken recipe: my new favorite chicken recipe. The fresh herbs pack a punch of flavor that make that crusty almond coat even more delicious. This chicken paired with lightly sautéed rainbow chard still tender to the tooth; is a delicious and healthy meal! If you are trying to eat healthier but feel overwhelmed or think that cooking healthy is difficult, I encourage you to try this meal!


4 Chicken Thighs (organic, free-range) 2 eggs
Black Pepper
Olive Oil
Favorite hot sauce
1/2 tbsp of grain mustard
1 cups of almond flour

Fresh Herbs
2 tbsp Basil
2 tbsp Rosemary
2 tbsp Oregano

Sauteed Chard 
Olive Oil
Rainbow chard
Roasted garlic
Salt & Pepper to taste
Juice from half a lemon


Preheat oven to 450 degrees. Place chicken on a platter and pat dry, let chicken reach room temperature, season with salt and pepper. The success of this dish lays in being organized. In a bowl combine the eggs, mustard, a few dashes of hot-sauce, and garlic powder. Combine almond flour and minced herbs and then place on a platter. Place each chicken thigh in the egg mixture and then coat with the almond flour. Grease the cookie sheet and place the chicken in the oven for 20 minutes, flipping in between. In between each flip brush the chicken with olive oil.


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