Pan Roasted Buffalo Almond Chicken Thighs


  • 1/2 cup coarsely chopped Buffalo Blue Wing Flavored Almonds
  • ½ pound of coarsely chopped carrots
  • 1 tablespoon of sugar-free maple syrup
  • 4 individual tablespoons of olive oil
  • Kosher salt, freshly ground pepper
  • 4-5 large, fresh, and cage free boneless skinless chicken thighs
  • 1 cup plain no sugar added Greek yogurt
  • 2 teaspoons fresh lemon juice
  • 1-2 lemon slices
  • Fresh Parsley
  • 2 tablespoons coarsely chopped fresh tarragon


  1. Preheat the oven to 375 F
  2. Combine Buffalo Blue Flavored Almonds, carrots, syrup and 2 tablespoons of olive oil on a large baking sheet and roast for 15-20 minutes.
  3. In a large skillet, heat the other two tablespoons of olive oil on medium heat.
  4. Season chicken thighs with salt and pepper to taste.
  5. Cook thighs on one side until they turn golden brown (5-9 minutes).
  6. Flip chicken thighs to other side and place the skillet in the oven and roast another 10-15 minutes or until completely cooked through.
  7. To create yogurt dip, mix no sugar added Greek yogurt, lemon juice, salt and pepper in a small bowl.
  8. Add carrots and almond mixture and fresh tarragon in chicken skillet, top with lemon slices, and serve with yogurt on the side.

Sweet and Spicy Family Dinner

Make a dish that your entire family will love! Your taste buds are in for a treat with this sweet and spicy dish.  Pan Roasted Buffalo Almond Chicken Thighs are an excellent source of protein, healthy fats, and a hearty portion of veggies for a well rounded low carb meal. This chicken dish is so good; you’ll think it’s take-out from your favorite restaurant.