| 8 | 50 | 232 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 35 min | 10 |
| 1 1/2 cup | Almond flour/meal, Bob's Red Mill |
| 2 tsp | Sea Salt |
| 2 tsp | Paprika |
| 1 tsp, ground | Thyme, dried |
| 1/2 tsp | Black pepper |
| 1/4 tsp | Cayenne pepper |
| 908 gm | Chicken thighs, bone-in, skinless (organic if possible) |
| 2 tbsp | Extra virgin olive oil (or buttermilk or coconut oil) |
1. Place chicken in a sealable plastic bag. Add olive oil and coat well. Add almond flour and spices and shake them in the bag with the chicken, until pieces are coated well.
2. Preheat oven to 450°F. Prepare a baking sheet with oil or parchment.
3. Place chicken on sheet and bake in oven for 35 minutes, or longer if needed. Let chicken stand 5 minutes before serving.
Chicken
is a great source of lean protein which aids in muscle growth and repair!
| Meat | 1.0 |
| Meat Alternative | 0.6 |
