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Chicken Thighs with Mushrooms and Thyme

Cauli-Rice with Lemon Zucchini
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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

  1. Preheat oven to 425°F.
  2. Rub chicken thighs with 2 Tbsp oil; sprinkle with ½ tsp each salt and pepper.
  3. Heat 2 Tbsp oil in cast-iron or ovenproof skillet over medium-high heat; brown chicken thighs 2 to 3 minutes per side.
  4. Toss mushrooms with remaining 1 Tbsp oil, garlic and remaining ½ tsp each salt and pepper; surround chicken with mushrooms, and sprinkle with thyme.
  5. 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

  1. Pulse florets in a food processor until rice-like consistency.
  2. Heat oil in a large nonstick skillet over medium-high heat.
  3. Add zucchini; sprinkle with salt and pepper.
  4. Sauté 2 minutes.
  5. Add garlic; cook 1 minute until tender.
  6. Add cauliflower, broth, lemon rind and juice.
  7. Cover and cook 15 minutes or until cauliflower is tender.

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