skip to Main Content

Parmesan Chicken with Rosemary Potatoes

A one-pan, meal-prep-friendly, pick-eater-approved recipe that weeknight dinner dreams are made of.
a plate of parmesan chicken with rosemary new potatoes and broccoli
  • Yield 4 servings
  • Prep Time 20 minutes
  • Cook Time 45 minutes

Ingredients

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

Directions

STEP 1
Preheat the oven to 425 degrees F. Cut fat from chicken thighs.
STEP 2
Combine the almond flour and half of both the salt and pepper in a large mixing bowl. Pour the egg whites in a separate mixing bowl.
STEP 3
Bread the chicken by coating in the egg whites first, then the almond-flour mixture next. Toss until evenly coated. Place the coated thighs in a 9×13 glass baking dish.
STEP 4
Toss the potatoes with the olive oil, rosemary, and remaining salt and pepper. Add the potatoes to the baking dish alongside the chicken and bake for 25 minutes.
STEP 5
Remove from the oven and spread the broccoli throughout the pan. Return to the oven to continue to bake for an additional 15 to 20 minutes, or until the potatoes are tender and the chicken reaches an internal temp of 165 degrees F. To mix the recipe up, serve with your favorite seasonal vegetable, such as asparagus in the springtime or Brussels sprouts in the fall.
The
The Life Time Foundation Team

ADVERTISEMENT

More Like This

Tofu, red pepper and snap peas on a sheet pan.
By Kaelyn Riley
This vegan sheet-pan meal combines marinated tofu with red bell pepper, snap peas, green onions, and sesame seeds.
Turkey sweet potato hash
By The Life Time Training Team
The addition of ground turkey turns this hash into a main course.
Chicken breast, brown rice, Brussels sprouts and spinach on a plate.
By Life Time
Homemade sauce brings the flavor to this chicken and roasted veggie dish.
Back To Top