Marinate Ahead
Lemon-Rosemary Chicken Thighs
Pan-Steamed Asparagus
Ingredients
- 3 cloves garlic, minced
- ¼ cup fresh lemon juice
- 2 Tbsp chopped fresh rosemary
- ¼ cup coconut oil, melted (or use avocado oil)
- 12 boneless, skinless chicken thighs
- ½ tsp salt
- ½ tsp pepper
Instructions
- Combine garlic, lemon juice, rosemary, and oil in a small bowl. Pour over chicken in a large zip-top plastic bag; seal and chill 1 hour.
- Sprinkle chicken with salt and pepper. Cook in a grill pan or cast-iron skillet over medium-high heat, in batches, 5 to 7 minutes per side or until done.
Side Dish Ingredients
- 2 lb asparagus, trimmed
- ½ cup organic chicken broth
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Bring all ingredients to a boil in a large skillet over medium-high heat. Cover, reduce heat, and simmer 6 minutes or until asparagus is crisp-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
