Crispy Almond-Crusted Chicken Thighs with Mediterranean Roasted Vegetables, Lemon-Herb Quinoa & Creamy Garlic Sauce

Name: Crispy Almond-Crusted Chicken Thighs with Mediterranean Roasted Vegetables, Lemon-Herb Quinoa & Creamy Garlic Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: [ ] Boneless, skinless chicken thighs — 350 g (approximately 2–3 thighs); [ ] Blanched almond flour — ½ cup; [ ] Arrowroot flour or tapioca starch — 2 tbsp + 2 tsp; 1 Large egg, beaten; Smoked paprika — ½ tsp; [ ] Onion powder — ⅛ tsp; [ ] Garlic powder — ⅛ tsp; [ ] Kosher salt — ¼ tsp; [ ] Black pepper — ¼ tsp; Red bell pepper, chopped — ½; [ ] Yellow bell pepper, chopped — ½; [ ] Red onion, cut into wedges — ½ medium; [ ] Mushrooms, sliced — 1 cup; [ ] Broccoli florets — 2 cups; [ ] Olive oil — 1 tbsp; [ ] Onion powder — ⅛ tsp; [ ] Garlic powder — ⅛ tsp; Salt - to taste; black pepper — To taste; Dry quinoa, rinsed — 85 g (approximately ½ cup); [ ] Water — 240 ml; [ ] Fresh lemon juice — 1 tbsp; [ ] Fresh parsley, chopped — 1 tbsp; [ ] Dried oregano — ¼ tsp; 4 tbsp Unsweetened plain dairy-free yoghurt; [ ] Fresh lemon juice — 2 tsp; [ ] Garlic, finely minced — ½ clove; [ ] Fresh dill or parsley — 1 tsp; Salt - to taste; black pepper — To taste

6 steps

Prep:15minCook:20min

Make this sheet pan paleo baked chicken for an easy, healthy weeknight dinner! These paleo breaded chicken thighs and vegetables are low carb, paleo and whole30 approved. And only one pan to clean!

Updated at: Fri, 23 Oct 2026 08:48:33 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories743.8 kcal (37%)

Total Fat34.4 g (49%)

Carbs57.8 g (22%)

Sugars8.7 g (10%)

Protein55.4 g (111%)

Sodium1169.1 mg (58%)

Fiber9.8 g (35%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Prepare the vegetables Preheat the oven to 220°C. Chop the peppers, mushrooms, red onion and broccoli into similar-sized pieces. Toss with olive oil, onion powder, garlic powder, salt and black pepper. Spread the vegetables around the outside of a large lined baking tray, leaving space in the centre for the chicken.

Step 2

Prepare the almond coating In one shallow bowl, combine almond flour, tapioca flour, smoked paprika, onion powder, garlic powder, salt and black pepper. Beat the egg in a second bowl. Pat the chicken thighs dry, then dip each thigh into the egg followed by the almond flour mixture. Press the coating gently onto the chicken so it adheres evenly.

Step 3

Bake the chicken and vegetables Arrange the coated chicken between the vegetables, without overlapping. Bake for approximately 20–28 minutes, turning the chicken and stirring the vegetables halfway through. The chicken must reach 74°C internally at the thickest point. Larger or bone-in thighs may take longer. For a crispier coating, lightly spray with olive oil before baking. If the almond coating browns too quickly, lower the heat slightly or loosely cover the chicken with foil.

Step 4

Prepare the lemon-herb quinoa While the chicken cooks, add the rinsed quinoa and water to a saucepan. Bring to a boil, reduce the heat and simmer covered for 12–15 minutes until tender and the liquid has been absorbed. Allow to rest for 5 minutes, then fluff with a fork. Stir in the lemon juice, fresh parsley and dried oregano.

Step 5

Make the lemon-garlic sauce Whisk together the dairy-free yoghurt, fresh lemon juice, minced garlic and dill or parsley. Season with a little salt and black pepper. Add a teaspoon of cold water if you'd prefer a thinner sauce. Refrigerate until serving.

Step 6

Assemble your dinner Divide the roasted vegetables between two plates. Add a serving of lemon-herb quinoa alongside the vegetables. Place the crispy chicken thighs on top or alongside the quinoa. Serve the creamy lemon-garlic sauce separately so the chicken coating remains crispy.