Chicken Thighs with Mushrooms and Thyme
Cauli-Rice with Lemon Zucchini
Ingredients
- 2 lb bone-in, skin-on chicken thighs
- 4 Tbsp avocado oil
- 1 tsp salt
- 1 tsp pepper
- 2 cloves garlic, minced
- 1 Tbsp chopped fresh thyme
- 1 (16-oz) pkg sliced mushrooms
Instructions
- Preheat oven to 425°F.
- Rub chicken thighs with 2 Tbsp oil; sprinkle with ½ tsp each salt and pepper.
- Heat 2 Tbsp oil in cast-iron or ovenproof skillet over medium-high heat; brown chicken thighs 2 to 3 minutes per side.
- Toss mushrooms with remaining 1 Tbsp oil, garlic and remaining ½ tsp each salt and pepper; surround chicken with mushrooms, and sprinkle with thyme.
- Bake 20 minutes or until chicken is done and mushrooms are tender.
Side Dish Ingredients
- 1 (12-oz) pkg cauliflower florets
- 2 Tbsp avocado oil
- 4 zucchini, cut into 3-inch x ½-inch pieces
- ¼ tsp salt
- ¼ tsp pepper
- 2 cloves garlic, minced
- ¼ cup organic chicken broth
- 1 tsp grated lemon rind
- 1 tsp fresh lemon juice
Side Dish Instructions
- Pulse florets in a food processor until rice-like consistency.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add zucchini; sprinkle with salt and pepper.
- Sauté 2 minutes.
- Add garlic; cook 1 minute until tender.
- Add cauliflower, broth, lemon rind and juice.
- Cover and cook 15 minutes or until cauliflower is tender.
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
