Diane Sanfilippo hit another home run with this recipe that can be found in Practical Paleo; she's amazing! If you want the one cookbook I would suggest that is filled with recipes, meal plans, and information to create a health-filled life, this would be it!
This time around, I served the chicken on a bed of baby kale and used chicken breasts instead of thighs because that's what I had (I do like the juiciness from the dark meat better though). I will sometimes have a little sweet potato (about 1/4 cup) with it, that is topped with grass-fed butter and cinnamon. Soooo good! I want to eat it again just thinking about it! It's a great gluten-free option and also can be dairy-free is you use coconut oil instead of butter.
1/4 cup coconut oil or butter, melted
2 T. mustard (gluten free)
1/2 tsp. dried sage
1/2 tsp. sea salt
Black pepper to taste
8 bone-in, skin-on chicken thighs
1. Preheat oven to 425 degrees.
2. In a small mixing bowl, combine melted coconut oil, mustard, black pepper, salt, and sage.
3. Place chicken thighs in an oven-safe dish, and brush the mustard mixture evenly over each one.
4. Bake for 45 minutes or until temperature of chicken is 165 degrees. (Mine only took about 35 min)
How's is preparing for those snack attacks going? I'm not too regular in using the same day each week to prepare snacks. I tend to bag them up as we run out since the need for them is different every week. Today I bagged homemade jerky, carrots, red bell peppers, homemade trail mix, dried apple slices, & boiled eggs. I like to have protein, veggie, & healthy fat options ready to grab-and-go along with a little bit of fruit.
It's a good thing I decided to put the snacks together this morning because my husband grabbed some of them on his way out the door before I could even finish! He's also got an early morning workout class tomorrow, so those boiled eggs are especially going to be coming in handy!