• 10 four once chicken thighsboneless & skinless
  • 10 sage leaves
  • 10 slices of prosciutto
  • ½ cup almond flour
  • Olive or avocado oil
  • Kosher salt & pepper


  • 1 large head cauliflower
  • ¾ pound brussels sprouts
  • ½ teaspoon dried thyme
  • 1 clove garlic
  • ¼ cup whole milk
  • 1 tablespoon grassfed unsalted butter
  • ¼ cup grated parmesan cheese
  • Avocado oil
  • Kosher salt & pepper


  1. For the mash, pre-heat oven to 400 F. Cut the cauliflower into large bite size florets and place them on a sheet tray. Slice a small sliver from the root end of the brussels sprouts and then cut them in half lengthwise. Place the sprouts on the sheet tray and season everything with 2 tablespoons of oil, 1 teaspoon of salt, and a few cracks of pepper. Give the pan a good shake and roast in the oven for 30-35 minutes, until the veggies are charred in spots. Start to warm the milk over the lowest heat setting and add more than ¼ cup just in case you need it. Once veggies are ready, move on to the next step below using the blender, you want to do this while the veggies are hot.
  2. While the veggies are roasting, start on the chicken. Season both sides of the thighs with a small amount of salt and black pepper, the prosciutto is salty, so don’t overdue it. Place a piece of prosciutto on a plastic cutting board, place the chicken thigh in the middle and then put one sage leaf in the center of the thigh. Wrap the prosciutto around the chicken tightly, watch the video to see exactly how this is done. Repeat with remaining thighs.
  3. Place the almond flour in a small baking dish or bowl and season with ¼ teaspoon of salt and a few cracks of pepper, mix well. Add the chicken to the almond flour, press down, flip, and repeat, making sure both sides are covered. Place chicken on a platter or on a wire rack set over a sheet tray. Repeat with remaining chicken. Pre-heat a large non-stick pan just above medium heat along with 2 tablespoons of oil. Once the oil is hot, add half of the thighs to the pan, if the chicken does not sizzle right away, wait until it gets hotter. Cook chicken for 5 minutes, or until golden and crispy on the first side. Flip and repeat. The goal is to crisp the prosciutto while cooking the chicken all the way through, so adjust the heat if needed. Repeat with second batch of chicken and set aside.
  4. When the veggies come out of the oven, add only the cauliflower to the blender along with the warm milk, parmesan, butter, and grate the clove of garlic using a microplane or fine grater. Blender on medium speed until smooth, you may need to add more milk if the mixture is too loose. You can use a potato masher if you don’t have a blender. Check for seasoning, you may need more salt or cheese. Transfer the puree to a clean bowl, roughly chop the roasted brussels sprouts then add to the puree and mix well.
  5. Serve the chicken with the puree and enjoy! Everything will last in the fridge for 5 days or can be frozen for 2-3 months. The best way to reheat everything is in a 350 F oven for 8-10 minutes uncovered. If using a microwave, cover the container with a wet paper towel and make sure not to overheat, or the food will dry out.


Macros per serving of chicken, 2 thighs per serving:
413 calories
1 gram of net carbs
20.7 grams of fat
55.5 grams of protein
1.4 grams of fiber

Macros per serving of mash, makes 5 servings:
169 calories
6.4 grams of net carbs
10.7 grams of fat
7.6 grams of protein
5.4 grams of fiber

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