Carb Smart Almond Chicken Thighs
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Carb Smart Almond Chicken Thighs

Carb Smart Almond Chicken Thighs

with Parmesan, 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 is based on a per serving calculation of the recipe's carbohydrate amount.

Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

280 g

Chicken Thighs

227 g


1 unit(s)


4 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

28 g

Almonds, sliced

(Contains Almonds)

1 unit(s)


½ tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

Not included in your delivery

¼ tsp


0.13 tsp


1.5 tbsp



Nutrition Values

Calories650 kcal
Fat49 g
Saturated Fat9 g
Carbohydrate18 g
Sugar5 g
Dietary Fiber6 g
Protein39 g
Cholesterol165 mg
Sodium1350 mg
Trans Fat0.3 g
Potassium1100 mg
Calcium250 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Small Bowl
Measuring Spoons
Baking Sheet


Toast almonds
  • 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.
Make topping and prep chicken
  • Finely chop toasted almonds.
  • Add toasted almonds, Parmesan, Dijon, remaining lemon zest and remaining mayo to another small bowl. Season with pepper, then stir to combine.
  • Pat chicken dry with paper towels. Season with pepper and half the garlic salt.
Cook chicken
  • 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.** 
Cook veggies
  • 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.
Finish and serve
  • 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 youve opted to get chicken thighs, skip the step to butterfly chicken. Cook them in the same way the recipe instructs you to cook the chicken breasts.

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