Crispy Chicken with Radishes & Cauliflower by The Detroit Health Coach

Hello YUM! Nothing better than warm, gluten-free chicken with the perfect amount of crispy breading, complimented with cozy roasted veggies! Thanks, Marielle! Make sure to check out The Detroit Health Coach for more amazing recipes and other wellness tips!

FOR THE CHICKEN

1 lb boneless, skinless chicken thighs

3 cloves garlic, minced

1 tbsp dijon mustard

1 tbsp olive oil
1 tsp Herbes de Provence
tsp sea salt

1 tsp fresh ground pepper

1 cup almond meal or gluten free breadcrumbs
1 cup finely grated parmesan

FOR THE VEGGIES

2 tbsp olive oil

1 tsp Herbes de Provence

1 good sized cauliflower, broken into medium florets

2 small cooking onions, sliced root to stem, into wedges

sea salt and fresh cracked pepper

1 bunch radishes, greens removed, quartered

Preheat oven to 425 F.

In a gallon sized bag or large shallow bowl, mix together chicken thighs, garlic, dijon mustard, sea salt, pepper, and olive oil. Mix well.

On a large, rimmed baking sheet, toss together cauliflower, onion, and radishes. Season generously with sea salt, pepper, herbes de provence, and coat evenly with 2 tbsp of olive oil. Spread evenly on the baking sheet. Place in oven on the top rack and bake for 15 minutes. After 15 minutes, remove from the oven.

In a wide, shallow bowl mix together almond meal or breadcrumbs and grated parmesan. If you used a gallon sized bag to marinate the chicken, just add the breading mixture to the bag, seal (keeping as much air in as possible) and shake vigorously to coat. If you used a bowl to marinate, pull the thighs out and press each one into the breading mixture, coating both sides.

Place chicken thighs on the baking sheet, arranging among the veggies. Sprinkle any remaining Parmesan-almond mixture on top. Bake for 25 minutes, or until the chicken is cooked through and crispy on top, and the veggies are tender. Depending on how crispy you like things, you may want to broil for a minute or two before serving.