Protein Swap | Almond Flour Chicken Thigh Milanese
with Radicchio Salad & Cider Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
640 /serving
Colour, crispness and a Clean15 approach are at the core of an Italian-minded meal. Golden-brown chicken thighs are coated in protein-rich almond flour instead of breadcrumbs. Put bold slashes of radicchio in a cider-drenched salad, and you’ll be eating in 15 minutes.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Radicchio
- 15ml Minced garlic
- 60g Almond flour
- 30ml Apple cider vinegar
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Almonds • Eggs • Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
1 or 2 Eggs
Total Fat
45 g
Saturated Fat
6 g
Sodium
660 mg
Total Carb
21 g
Sugars
4 g
Protein
47 g
Fibre
6 g
Preparation
Prepare the chicken
- Pat the chicken dry and halve horizontally; season with ½ the spices.
- In a medium bowl, combine ½ the garlic, 1 egg (double for 4 portions) and S&P. Whisk until smooth.
- In a second medium bowl, combine the almond flour, remaining spices and S&P.
- Working one at a time, coat the chicken in the egg mixture (letting any excess drip off), then in the almond flour (pressing to adhere).
Cook the chicken
- In a large pan, heat a generous drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 3 to 4 min. per side, until cooked through.
Make the salad
- Meanwhile, halve the radicchio lengthwise; thinly slice crosswise.
- In a large bowl, combine the vinegar, remaining garlic, 2 tbsp oil (double for 4 portions) and S&P.
- Add the radicchio and baby greens; toss well.
Plate your dish
- Divide the chicken and salad between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
