Chicken & Rice

 

Ingredients

Marinade

• 2 lemons, juiced & zested
• 2 tsp dijon mustard
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Rice

• 1 yellow onion, diced
• 2 cups baby spinach, chopped
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 cup long grain white rice
• 2 cups chicken broth
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. Add all of the marinade ingredients to a bowl and stir together.
2. Place chicken thighs in a glass dish, pour marinade over the chicken, and turn each piece to coat. Cover dish and marinate chicken in the fridge for at least 30 minutes and up to overnight. 
3. Preheat your oven to 350 degrees F. In a large skillet, heat 2 tbsp olive oil on medium-high heat. Add chicken thighs skin-side down and cook until skin is golden brown, about 5 minutes. 
4. Flip the chicken and cook another 5 minutes. Remove chicken thighs from skillet and set aside. 
5. Use your tongs to scrape and remove any browned bits and bunch up to a couple of paper towels to soak up some fat from the pan, but not all. 
6. Add the diced onions and stir for 1-2 minutes or until they start to become translucent. 
7. Add the chopped spinach, garlic, oregano, salt, and pepper. Stir for another 30 seconds or until the spinach starts to wilt. 
8. Add the rice to the skillet and stir well to coat the rice with the oil. 
9. Pour the chicken broth into the skillet and stir well. Bring this to a simmer on the stove. 
10. Place the rice in an oven safe dish. 
11. Arrange chicken thighs on top of the rice, then cover the pan and place in the preheated oven. Bake 35 minutes. Remove the lid, return the pan to the oven, and bake until chicken is cooked through and rice is tender, about 10 minutes. 
12. Let the chicken and rice set for 5 to 10 minutes. 

Paleo Lemon Bread

 

Ingredients

• 4 eggs
• 1/2 cup maple syrup
• 1/3 cup melted coconut oil
• 3 tbsp lemon juice
• 1/2 tbsp lemon zest
• 1 1/2 tsp baking powder
• 1 2/3 cup almond flour
• 1/4 cup coconut flour
• pinch of salt

Instructions

1. Preheat oven to 350F. Line a loaf pan with parchment paper.
2. In a medium bowl, beat eggs with maple syrup until smooth. Add coconut oil, lemon juice and lemon zest until smooth. 
3. Sift in baking powder, almond flour, coconut flour, and salt. Stir until well combined with no lumps. 
4. Transfer batter to loaf pan. Bake for 43 minutes or until toothpick comes out clean. Remove from oven & cool for at least 30 minutes to set.

Salad Wedge

 

Ingredients

• 2 - 3 head iceberg lettuce
• crumbled bacon
• minced red onion
• finely chopped cucumber
• croutons
• chopped cherry tomatoes
• sliced olives

Dressing

• 1/2 cup sour cream
• 3 ounces soft Blue Cheese or Gorgonzola
• Juice of 1/2 lemon
• 1 tbsp milk
• salt and pepper to taste

Instructions

1. Put the dressing ingredients together in a small food processor and process briefly until combined, but still lumpy. Add salt and pepper to taste. 
2. Add more milk if you want a thinner dressing.
3. Wash and dry your head of lettuce. Remove any loose or browned leaves.
4. Slice the head in half, through the core. Then slice each one in half again. 
5. Place the wedges on a plate, drizzle the dressing, and add all of your favorite toppings.