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- 3 lbs. boneless skinless chicken thighs
- 1/2 cup almond flour
- 2 tsp. salt
- 1 tsp. pepper
- 1/2 cup egg whites
- 2 lbs. baby red potatoes, quartered
- 1/2 cup olive oil
- 1 oz. fresh rosemary, chopped
- 1 tbs. garlic, minced
- 2 cups broccoli, chopped
- 1/2 cup grated parmesan
Preheat the oven to 425 degrees F. Cut fat from chicken thighs.
Combine the almond flour and half of both the salt and pepper in a large mixing bowl. Pour the egg whites in a separate mixing bowl.
Bread the chicken by coating in the egg whites first, then the almond-flour mixture next. Toss until evenly coated. Place the coated thighs in a 9×13 glass baking dish.
Toss the potatoes with the olive oil, rosemary, and remaining salt and pepper. Add the potatoes to the baking dish alongside the chicken and bake for 25 minutes.
Remove from the oven and spread the broccoli throughout the pan. Return to the oven to continue to bake for an additional 15 to 20 minutes, or until the potatoes are tender and the chicken reaches an internal temp of 165 degrees F. To mix the recipe up, serve with your favorite seasonal vegetable, such as asparagus in the springtime or Brussels sprouts in the fall.