Carb Smart Almond Chicken Thigh
with Green Veggies and Lemony Mayo
This is not your nonna's Parmesan chicken! Inspired by the restaurant classic, tender chicken is topped with a Parmesan crust, and we've swapped breadcrumbs out for almonds to keep those carbs low. A tumble of garlicky green veggies is always a good idea.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
280 g
Chicken Thighs
227 g
Broccoli
1 unit(s)
Lemon
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 tsp
Garlic Salt
(May contain traces of: Sulphites, Wheat, Mustard, Milk, Sesame, Soy, Peanuts, Tree nuts)
28 g
Almonds, sliced
(Contains: Almonds)
1 unit(s)
Zucchini
½ tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Sulphites, Wheat, Crustaceans, Fish, Milk, Sesame, Soy, Egg)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Heat a large non-stick pan over medium heat.
- When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate to cool.
- While toasted almonds cool, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Cut broccoli into bite-sized pieces.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Add half the lemon zest, 1 tsp (2 tsp) lemon juice and 3 tbsp (6 tbsp) mayo to a small bowl. Season with salt and pepper, then stir to combine.
- Finely chop toasted almonds.
- Add toasted almonds, Dijon, remaining lemon zest and remaining mayo to another small bowl. Season with pepper, then stir to combine.
- Pat chicken dry with paper towels on a separate cutting board. Season with pepper and half the garlic salt.
- Reheat the same pan (from step 1) over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown, 1-2 min per side.
- Transfer to an unlined baking sheet. Spread Parmesan-almond topping onto chicken.
- Roast in the top of the oven until cooked through, 8-10 min.**
- While chicken roasts, reheat the same pan over medium.
- When the pan is hot, add 1 tbsp oil, then broccoli, zucchini and 2 tbsp water. (NOTE: Don't overcrowd the pan; cook veggies in 2 batches for 4 ppl, using 1 tbsp oil and 2 tbsp water per batch!)
- Season with pepper and remaining garlic salt.
- Cook, stirring occasionally, until veggies are tender-crisp, 5-6 min.
- Thinly slice chicken.
- Divide chicken and veggies between plates.
- Serve lemony mayo on the side for dipping.
- Squeeze a lemon wedge over top, if desired.
If you've opted to get chicken thighs, prep and cook them in the same way the recipe instructs you to cook the chicken breasts, skipping the instructions to butterfly the chicken.**
