Parmesan Chicken with Rosemary Potatoes

This Parmesan Chicken with Rosemary Potatoes is the one-pan, meal-prep-friendly, pick-eater-approved recipe that your weeknight dinner dreams are made of.

Ingredients

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

Directions

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 9×13 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

Notes

This Parmesan Chicken with Rosemary Potatoes is a great meal-prep, one-pan dish, so mix it up with your favorite seasonal vegetable like asparagus in the springtime, or brussel sprouts in the fall.

This one-pan meal is perfect for your weekend meal prep or weeknight dinner with the family.