With the colder weather I have been spending a little more time in the kitchen. Recipe number two today is Lemon Pepper Chicken Thighs. Made these for dinner last night and everyone came back for seconds. Super moist and tasty. Actually created this one on my own and I will definitely make it again.
Lemon Pepper Chicken Thighs
1-2 lbs of boneless, skinless chicken thighs
1/4 cup almond milk
Almond flour (start with 1 cup and add more if you run out of breading)
1-2 Tbpsns Lemon Pepper seasoning
1 onion sliced
Heat oil in skillet and add sliced onion. Saute for a couple of minutes. mix egg and almond milk and dip chicken in egg dip then drag through almond flour/lemon pepper mix. Lay on top of onions in skillet and salt to taste. Brown both sides and then transfer Chicken and Onions to a baking dish, squeeze lemon juice generously over chicken and bake in oven at 375 for 30 minutes or until chicken is cooked through. Remove from oven and serve with the butternut squash recipe below. Tasty!