Lemon-and-Honey-Glazed Chicken
Cauliflower Couscous with Mint and Pine Nuts
Ingredients
- 2 lb boneless, skinless chicken thighs
- 2 Tbsp avocado oil
- ¼ cup raw honey
- 3 Tbsp fresh lemon juice
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 2 green onions, chopped
Instructions
- Sprinkle chicken lightly with salt and pepper. Cook, in 2 batches, in 1 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until done.
- Stir together honey, lemon juice, garlic, and cumin.
- Return all chicken to skillet; add honey mixture. Cook 2 to 3 minutes or until sauce is thick and bubbly, turning chicken to coat. Sprinkle with onions.
Side Dish Ingredients
- 1 (16-oz) pkg cauliflower crumbles
- 3 Tbsp avocado oil
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- ½ cup raw pine nuts
- ¼ cup chopped fresh mint
Side Dish Instructions
- Preheat oven to 400°F Combine cauliflower, oil, garlic, salt, and pepper on a rimmed baking sheet; spread in a single layer. Bake 25 minutes or until browned, stirring once.
- Toast nuts in a dry skillet over medium-high heat 2 to 4 minutes or until golden and fragrant. Stir nuts and mint into cauliflower couscous before serving.
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
