Lemon-Thyme Chicken
Braised Shredded Brussels Sprouts
Ingredients
- 6 (12-oz) bone-in, skin-on chicken breasts
- 4 cloves garlic, minced
- ¼ cup chopped fresh thyme
- 1 Tbsp lemon zest
- 1 Tbsp coconut oil, melted (or use avocado oil)
- 2 Tbsp fresh lemon juice
- 1 tsp salt
- 1 tsp pepper
Instructions
- Preheat oven to 400°F. Run fingers under skin of chicken to loosen from flesh.
- Combine garlic, thyme, lemon zest, oil, lemon juice, salt, and pepper. Rub under chicken skin. Place on a rack in a broiler pan rubbed with oil.
- Bake 45 minutes. Increase oven temperature to broil; broil 3 to 5 minutes or until skin is crisp. Reserve 3 breasts for Bacon-Herb Chicken Cakes recipe. Cut remaining chicken into serving-size pieces.
Side Dish Ingredients
- 2 lb Brussels sprouts
- 2 Tbsp coconut oil (or use avocado oil)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp pepper
- 1 cup organic chicken broth
- 2 Tbsp tomato paste
Side Dish Instructions
- Trim ends of Brussels sprouts, and remove wilted leaves. Thinly slice sprouts into shreds.
- Melt oil in a saucepan over medium-high heat; add sprouts, onion, garlic, salt, and pepper. Cook 6 minutes or until onion is tender. Stir in broth and tomato paste; cover and cook 15 minutes.
Paleo Meal Plan
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