Paleo Crunchy Almond Italian Chicken

I was inspired by a recipe in a magazine where they make a dish similar to this, and serve it with grilled whole hearts of romaine.  The presentation looks fantastic - but I made this on a busy weeknight and forgot to get romaine, and this was a post workout dinner so there's a sense of urgency that doesn't allow for a quick trip to the store. 

After the jump - the recipe...

1lb boneless skinless chicken thighs

For the marinade:

1/4 cup olive oil

salt & pepper

4-5 garlic cloves, smashed and minced

2 tbs chopped fresh Italian parsley

1/2 small can tomato paste

Throw chicken and all marinade ingredients in a large plastic bag, toss to coat and seal.  Let chicken marinate in the fridge for 1-3 hours

For the crunchy topping:

1/4 c sliced almonds

3 tbs chopped fresh Italian parsley

1 tbs chopped fresh oregano

1 tbs almond flour

1 tsp cumin

1/2 tsp cayenne

zest from 1 lemon

Mix together with a fork, crunching up the almonds as you go.

Preheat oven to 400.  Spray baking sheet with olive oil/coconut oil spray.  Remove chicken from bag - discard extra marinade - and place on the baking sheet.  Put a couple tbs of topping on each thigh and press down.  Bake for 10 minutes (leave in a little longer if your thighs are large).