Breaded chicken thigh fillet: recipe available on keto and LCHF, vitamins and minerals in the dish, macronutrients (calories, proteins, fats, carbohydrates), and index values

	100 grams
Proteins	21.1
Digestible proteins	19.9
Fats	24.8
Net carbohydrates	1.2
Calories	322 kcal
Indexes
Glycemic index	1.9
Glycemic load	0.1
Insulin index, II	25.1
Disease inflammatory index, DII	-0.28
Antioxidant, ORAC	893

Allowed on diets
Keto
Paleo	?
Mediterranean	?
Anticandidal (ACD)	?
FODMAP	?
AIP	?
DASH	?
GAPS	?
Low Lectin Diet	?
Low Histamine Diet	?
Gluten-free Casein-free (GFCF)	?
Specific Carbohydrate Diet (SCD)	?
Ketogenic Therapeutic
Low Oxalate Diet	?
MIND	?

Kitchen: Italian

Inventory: Oven

Difficulty: simple

1 kg 666 gram

Servings: 2 (1 serving ≈ 160 gram)

Digestion time: 3 hour

Complete protein: ✔

Grate the parmesan (50 g) on a fine grater. Mix the parmesan, almond flour (3 tbsp), and flaxseed flour (1 tsp) until smooth.

Cut the chicken thigh fillet (150 g) into portion-sized pieces. Drizzle the chicken with lemon juice (to taste). Add salt and pepper to taste.

Lightly beat the egg (1 pc) with a fork.

Dip the pieces of chicken in the egg. Coat the chicken in the cheese-nut breading.

Heat olive oil (1–2 tbsp) over medium heat. Fry the chicken for 2–3 minutes on each side until golden brown.

Transfer the chicken to a heatproof dish. Bake in a preheated oven at 180 °C for 15–20 minutes.

If the chicken is cut into thin pieces, the baking process in the oven can be skipped.

Health benefits
Boosting Immunity
Metabolism Boost

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	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (2)
Reduce the amount proteins Add more fats