• 6 Chicken Thighs
  • 100g Coconut Flour
  • ½ Cup NutiiBoost (blended into flour)
  • ½ Tsp Ground ginger
  • 1 tsp Paprika
  • ¼ tsp Chinese Five Spice
  • ½ tsp Cayenne Pepper
  • Salt & Pepper to taste
  • Roast vegetables of your choice (I use Pumpkin, Sweet Potato & Zucchini)
  • Olive oil


Preheat oven to 180 degrees.

Place flour, NutiiBoost and spices in a plastic bag, twist the top and shake to mix.

Add the chicken thighs to the plastic bag, twist the top and shake until chicken is evenly coated in seasoned mixture.

Line an oven proof tray with baking paper and place the chicken thighs on the tray with chopped roast vegetables.

Drizzle in olive oil and season with extra salt, pepper and spices of your choice.

Cook for 45 minutes (turn 2-3 times so chicken is evenly coated in olive oil).

Serve with fresh spinach, roast vegetables and The Unrefined healthy avocado pesto (recipe 9).