Ingredient:
1/2 cup almond meal
1 tsp ground paprika
1 tsp sea salt
1 tsp ground black pepper
4 skinless, boneless chicken thighs
Method:
Preheat oven to 350 degrees F (175 degrees C).
Combine almond meal, paprika, sea salt, and black pepper together in a resealable bag. Put each chicken thigh into bag, 1 at a time; close bag and shake until evenly coated. Place chicken in a glass baking dish.
Bake in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
1/2 cup almond meal
1 tsp ground paprika
1 tsp sea salt
1 tsp ground black pepper
4 skinless, boneless chicken thighs
Method:
Preheat oven to 350 degrees F (175 degrees C).
Combine almond meal, paprika, sea salt, and black pepper together in a resealable bag. Put each chicken thigh into bag, 1 at a time; close bag and shake until evenly coated. Place chicken in a glass baking dish.
Bake in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
