Herb-Roasted Chicken Thighs with Pears
Sautéed Lemon Asparagus
Ingredients
- 4 red pears, cored and quartered
- 1 red onion, thinly sliced
- 3 Tbsp avocado oil
- 1 Tbsp raw honey
- 1 tsp dried crushed rosemary
- 2 lb boneless, skinless chicken thighs
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 425°F.
- Toss together pears, onion, 2 Tbsp oil, honey and rosemary on a rimmed baking sheet lined with parchment paper.
- Spread into a single layer.
- Arrange chicken thighs around vegetables; drizzle with 1 Tbsp oil.
- Sprinkle chicken and vegetables with salt and pepper.
- Bake 18 minutes; increase oven temperature to broil.
- Broil chicken and pears 3 minutes or until chicken is browned.
Side Dish Ingredients
- 2 lb asparagus, ends trimmed
- 2 Tbsp avocado oil
- 1 Tbsp fresh lemon juice
- 2 tsp grated lemon rind
Side Dish Instructions
- Toss together asparagus, oil, lemon juice and lemon rind.
- Sauté in a large skillet over medium-high heat 5 minutes or until crisp-tender.
- Season with salt and pepper to taste.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
