Ingredients
Scale
- 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
Directions
- 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!