Parmesan Chicken with Rosemary Potatoes


  • 2 lb baby red potatoes quartered
  • 1 oz fresh rosemary chopped
  • 1 Tbsp garlic minced
  • 2 tsp salt
  • 1 tsp pepper
  • 1/2 cup almond flour
  • 3 lb boneless skinless chicken thighs
  • 1/2 cup grated parmesan
  • 1/2 cup egg whites
  • 2 cups broccoli chopped
  • 1/2 cup olive oil


  1. Preheat oven to 425F
  2. Cut fat from chicken thighs
  3. Combine almond flour, half of salt and pepper in a large mixing bowl
  4. Pour egg whites in a separate mixing bowl
  5. Bread chicken by coating in egg whites and transferring to almond flour mixture, toss until evenly coated
  6. Place coated thighs in a 9x13 glass baking dish
  7. Toss potatoes in olive oil, rosemary and remaining salt and pepper
  8. Add potatoes to baking dish alongside the chicken and bake 25 minutes
  9. Remove from oven and spread broccoli throughout the pan, continue baking for an additional 15-20 minutes, or until potatoes are tender and chicken reaches an internal temp of 165F