Baked Chicken Thighs w Honey Mustard Cauliflower

About

Juicy chicken thighs are coated in a crispy, crunchy coating made with keto friendly pork rinds and parmesan cheese. An excellent side dish here is roasted cauliflower florets completely coated in a slightly sticky honey mustard dressing.

Ingredients

• 1 ½ ounce fried pork rinds
• ⅛ cup, shredded parmesan cheese
• 1 teaspoon paprika
• 2 teaspoon parsley, dried
• ½ large raw egg
• 10 ounce chicken thigh, skin removed before cooking
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper, ground
• 8 ounce cauliflower, raw
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper, ground
• ⅛ teaspoon onion powder
• ⅛ teaspoon garlic, powder
• ½ tablespoon olive oil
• ½ tablespoon honey mustard dressing

Instructions

1. Preheat an oven to 375 degrees. Prepare the breading by pulsing the pork rinds, parmesan, paprika, and parsley in a food processor until you have a fine crumb.
2. Spread the breading on a small plate. Additionally, whisk a whole egg in a small bowl.
3. Prep 2 chicken thighs by laying them flat on a cutting board and seasoning with the salt and pepper.
4. Dip each chicken thigh in the egg, let any excess drip off, then coat in the breading. Make sure the chicken thighs are completely covered in breading before laying on a sheet tray lined with parchment paper.
5. Bake the thighs for 30-35 minutes, no flipping, until the breading is crisp and darkened.
6. While the chicken is cooking, break the cauliflower up into florets. In a bowl, toss the florets with the salt, pepper, onion powder, garlic powder, olive oil, and honey mustard until the florets are all covered.
7. Spread the cauliflower across a well seasoned sheet tray or a tray lined with parchment paper. Bake the tray for 20-22 minutes (it’s okay to join the chicken in the oven), tossing the tray about halfway through.
8. Serve a breaded chicken thigh with a fair portion of honey mustard cauliflower. Garnish with fresh chopped parsley at your discretion.

Nutrition Facts

• Servings: 2
• Calories: 487.2kcal/2038.2kJ (per serving)
• Fat: 23.4g (per serving)
• Carbs: 8.4g (per serving)
• Protein: 59.0g (per serving)