3 eggs (pasture raised)
1½ cups almond flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon red pepper flakes
1 teaspoon salt
4 boneless, skinless pasture-raised chicken thighs
2 tablespoons grass-fed butter, plus more as needed
1 jar organic tomato sauce (with no sugar added)*
4 slices grass-fed mozzarella cheese or Kerrygold cheddar (optional)
Mixed greens (organic)
Organic extra-virgin olive oil and balsamic vinegar
Preheat the oven to 450°F.
Whisk the eggs in a small bowl until frothy. Set aside.
In a separate bowl, mix together the almond flour, onion powder, garlic powder, red pepper flakes, and salt.
Dip the chicken thighs into the eggs, then dredge them in the almond flour mixture.
Melt the butter in a skillet over medium heat.
Place the chicken thighs in the skillet and cook until golden brown and the juices run clear, about 3 minutes on each side.
Fill an oven-safe skillet halfway with the tomato sauce and place the chicken thighs in the sauce, cover with a lid, and roast in the oven for 10 minutes.
Uncover and top each piece of chicken with a slice of cheese (if using). Bake, uncovered, for 10 minutes more.
Serve with mixed greens drizzled with olive oil and balsamic vinegar. Some other salad topping ideas: Cherry tomatoes, Parmesan or feta cheese, macadamia nut pieces, candied pecans, or red pepper flakes. Have fun with it!