Clean Chicken Parm

It’s so nice to have something that used to be a favorite of ours turned into a healthier option! I absolutely love this meal and so did the WHOLE family!!

Taken from the Wild Diet

As always, please get organic and pasture-raised ingredients:

  • 3 Eggs
  • 1 1/2 c almond flour
  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • 1 tsp red pepper flakes
  • 1 tsp himalayan salt
  • 4 boneless, skinless chicken thighs
  • 2 tbsp butter (our #familyfavorite is Kerrygold brand)
  • 1 jar tomato sauce (no sugar added)
  • 4 slices mozzarella cheese
  • 4 cups mixed greens
  • EVOO
  • balsamic vinegar

Instructions

  1. Preheat oven to 450 degrees F
  2. Whisk the eggs in a small bowl until frothy. Set aside.
  3. In a separate bowl, mix together the almond flour, onion powder, garlic powder, red pepper flakes & salt.
  4. Dip the chicken thighs into the eggs, then dredge them in the almond flour mixture.
  5. Melt the butter in a skillet over medium heat.
  6. Place the chicken thighs in the skillet and cook until golden brown and the juices run clear, about 3 minutes on each side.
  7. 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.
  8. Uncover and top each piece of chicken with a slice of cheese. Bake, uncovered, for 10 minutes longer.
  9. Serve with mixed greened drizzled with olive oil and balsamic vinegar. Add other crunchy vegetables to salad if you’d like to beef it up.
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