Grain-Free Almond-Crusted Shake-and-Bake Chicken Thighs
Grain-Free Almond-Crusted Shake-and-Bake Chicken Thighs deliver a gently crunchy, nutty coating with warm paprika notes that complement juicy, tender meat. The almond meal toasts in the oven, creating a light crust that’s naturally gluten-free and paleo-friendly. Ideal for a quick weeknight dinner or a simple meal-prep main that pairs well with salads or roasted vegetables.
- Prep10 mins
- Cook25 mins
- Serves4
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C).
- 2
Mix the almond meal, paprika, sea salt, and black pepper in a resealable bag. Add each chicken thigh to the bag one at a time; seal the bag and shake until it is evenly coated. Arrange the chicken in a glass baking dish.
- 3
Bake in the preheated oven until the center is no longer pink and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C).
- Calories 285.15 kcal Moderate
- Protein 25.25 g Good Source
- Carbs 4.89 g Moderate
- Total Fat 19.76 g High
- Saturated Fat 3.8 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 97.91 mg High
- Sodium 102.42 mg Low Source
- Fiber 2.63 g Low Source
- Sugar 0.69 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 56.41 mg Low Source
- Iron 1.98 mg Moderate
- Potassium 37.03 mg Low Source
- Vitamin A 2.68 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
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