Baked Salsa Chicken with Almond Meal Crust

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy baked chicken thighs coated in a flavorful almond meal crust and baked with a vibrant tomato salsa for a satisfying, grain-free dinner. This American-inspired chicken recipe (dairy-free, paleo), ready in about 35 minutes, blends Chicken thighs, Almond meal, Cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 300 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 American cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C).
  2. Step 2: Pat 1.5 pounds of chicken thighs dry and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  3. Step 3: Mix 1/2 cup almond meal with 1 teaspoon cumin, 1 teaspoon smoked paprika, and 1 tablespoon olive oil until it forms a cohesive paste.
  4. Step 4: Press the almond meal mixture evenly over the chicken thighs, then place on a parchment-lined baking sheet.
  5. Step 5: Spoon 1/2 cup salsa over the chicken, ensuring it covers the top.
  6. Step 6: Bake for 20-25 minutes until the chicken is cooked through and the edges are golden brown.

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