Monday, March 31, 2014

Whole30 Day 2: Easy Juicy Chicken Thighs with Roasted Veggies

Day 2 of Whole30!
Still going strong!

Breakfast: Scrambled Eggs with sliced banana

Lunch: Salad with hard boiled egg, avocado and tomato

Dinner: Chicken and roasted veggies 

Cheats: I did have a tiny bit of granola from Nuts About Granola

Chicken Ingredients
  • 2 Tbsp Butter
  • 4-6 Chicken Thighs (I prefer boneless/skinless because it’s easier)
  • Sea Salt, to taste
  • Fresh Ground Black Pepper, to taste
  • Ground Cinnamon, to taste

Instructions - (Start Veggies first if you want to cook those, recipe here)
  1. In a skillet (preferably cast iron), melt your butter over medium-high heat.
  2. While the skillet is heating up, coat both sides of your chicken with the salt, pepper, and cinnamon.
  3. When the skillet is hot, place the chicken in the skillet and don’t move it, you want to form a nice crust. If you have one, place a splatter guard over the skillet to keep the grease from making a mess.
  4. When the chicken is cooked about halfway through (time will vary depending on the size of your chicken thighs), turn them over and again, don’t move them so it forms a crunchy crust.
  5. The chicken is done when it has an internal temp of 160F. Remove from heat and do not cut into the chicken until it has rested at least 5 minutes. This will make sure it stays nice and juicy.
  6. Serve with roasted veggies (recipe on this site).

Leftovers for salad tomorrow!!!!

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