“Since we went low carb, I wanted to make sure my husband didn't feel like he was missing anything. I created this recipe to give him a "breaded" baked chicken fix. It turned out so tender and flavorful, we'll definitely be having this again!”
READY IN:
4hrs 45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Marinade:
  2. In a ziploc bag, combine the first 8 ingredients and refrigerate for 4 hours. Squeeze the lemon juice and throw the lemon in as well.
  3. Preheat the oven to 400°F.
  4. Combine coconut flour, Parmesan cheese and your choice of seasoning. (I just used black pepper).
  5. Dredge the thighs in the coconut flour, Parmesan, and herb mixture.
  6. Line a baking tray with parchment paper.
  7. Lay the coated chicken thighs, spread out flat.
  8. Bake for 45 minutes.
  9. Let rest for 5 minutes before serving.

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