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These Sunflower Seed Crusted Chicken Thighs offer a nutritious, flavorful, and satisfying meal that’s ideal for low-carb diets. Enjoy the unique nutty taste of sunflower seeds paired with savory Parmesan cheese in this easy-to-make main dish.
15 mins
30 mins
Ingredients:
1 cup Sunflower seeds
1/2 cup Grated Parmesan cheese
1/4 cup Almond flour
Pinch Salt
Pinch Pepper
4 Chicken thighs
2 tablespoons Butter
2 cubes Chicken bouillon
2 cups Water
Instructions:
- Preheat oven to 400°F (200°C). In a food processor, pulse together sunflower seeds, Parmesan cheese, and almond flour until well combined. Season with salt and pepper.
- Place the chicken thighs in a baking dish and brush each one with melted butter. Sprinkle the seed mixture evenly over the top of each thigh, pressing it gently to adhere.
- Add chicken bouillon cubes and water to a small pot and bring to a simmer over medium heat.
- Bake the chicken thighs for 25-30 minutes or until the crust is golden brown and the internal temperature reaches 165°F (74°C).
- Use the bouillon broth as a sauce by whisking it occasionally while cooking, or serve on the side.
- Serve immediately.
