My awesome SIL came up with this recipe. My husband loved it because it has a bunch of his favorite flavors. My kids liked it because it had bacon in it. I made two pans worth, because that's just how I roll, but you could probably halve the recipe if you don't like to eat as much as we do.
4-5 lbs boneless, skinless chicken thighs (or two packages)
3 TBS coconut oil, melted
1/2 cup spicy brown mustard (no sugar added)
1/2 cup balsamic vinegar
S&P to taste
A bunch of brussels sprouts (I used one of the bags from Costco-- 2lbs?), trimmed and cut in half
6 strips of bacon, chopped
Preheat oven to 375. Mix melted coconut oil, mustard, balsamic and S&P in a large bowl and add chicken. You could probably do this step ahead of time and keep it in a ziploc bag until needed (I love to do most of my prep on Sundays). The only issue is that the coconut oil would solidify. Not sure if that would be a problem or not. Pop the chicken in the oven in a decent sized roasting pan and set the timer for 20 min. While the thighs are roasting, cook your chopped bacon in a large pan and when cooked (I actually precook bacon on Sundays as well, so it was already cooked for me), add halved brussels sprouts and saute until tender (medium-ish heat), seasoning with S&P. Once the oven timer goes off, arranged the brussels sprouts around chicken and bake for an additional 10 minutes or so. I served mine along with cauli-rice, with some of the cooking juices spooned over. Thanks Stacey!
Tweaked it a little:
ReplyDelete3lbs of boneless skinless thighs
1 TBS instead of 3TBS of coconut oil
ADDED 1 TBS of coconut aminos
Also kept the Brussels Sprouts separate from the chicken, so that the girls would eat it. It worked. (I added some chicken stock as they were cooking in the pan).