Red Meat Allergy Friendly Whole30 Chicken Caesar Bowl
Total time35 min
Prep time20 min
Cook time15 min
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skin-on chicken thighs (about 1.5 lb total)
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp garlic powder
:format(jpg)/d2lnr5mha7bycj.cloudfront.net/product-image/file/large_f55e8d0d-0cc2-4a2e-8fc6-d214cd338c69.jpg)
For the Caesar dressing
- 2 pasteurized egg yolks
- 4 anchovy fillets, packed in oil, drained
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tsp coconut aminos
- ½ cup extra-virgin olive oil
- ¼ tsp kosher salt
- ¼ tsp black pepper
For the bowls
- 2 large heads romaine lettuce, chopped into 1-inch pieces
- ½ cup raw sliced almonds, toasted
For serving
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels. Rub all over with 1 tbsp olive oil, then season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder.
- 2
Heat a large skillet or grill pan over medium-high heat until a drop of water evaporates on contact. Add the chicken thighs skin-side down and cook undisturbed for 6–7 minutes, until the skin is deep golden and releases easily from the pan.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!