Chili and Lime Roasted Chicken Thighs

This chicken recipe will spice up your weekly routine and requires no pan searing (YES!). It's flavorful, unique, and so good leftover! I made it for my mom, who often gets sick of her usual weekly meals, and she was so into it! She doesn't eat the crispy skin but the chicken is still so flavorful when it's taken off. Personally, I love the crispy skin!

Chili and Lime Chicken Thighs #glutenfree #chicken #whole30

Chicken is easily overdone during the week so this recipe will change things up. Serve with some rice or cauliflower rice (if Whole30 or Paleo) and veggies for a perfectly balanced meal.

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Chili and Lime Roasted Chicken Thighs
Spice up your weekly chicken meals with this easy chicken dish!
Ingredients
  • 1 t extra virgin olive oil
  • 4 chicken thighs, bone in, skin on and trimmed of excess skin*
  • 1 lime
  • 1/2 t ground cumin
  • 1/4 t (optional) cayenne pepper
  • 1/4 t garlic powder
  • 1/2 t chili powder
  • 1/8 t ground tumeric
  • 1/8 t ground paprika
  • 1/4 t salt
  • 2 grinds fresh black pepper
Instructions
1. Preheat oven to 425. Drizzle olive oil in a small baking dish (8x8 should be fine)2. Place chicken thighs, skin side up. Halve the lime and juice both halves evenly over the chicken. 3. In a small bowl mix together the remainder of the ingredients. Sprinkle mixture over the thighs and then use your fingers to massage it in. 4. Place dish in preheated oven and bake for 40-45 minutes or until the chicken is cooked through, no longer pink in the middle, and reached an internal temperature of 165 F. *the best way to trim fat is with clean kitchen shears
Details
Prep time: Cook time: Total time: Yield: 4 thighs
Chili and Lime Chicken Thighs #glutenfree #chicken #whole30

Listening to: the El Camino album by the Black Keys

Chicken and Lime Soup

The new year is here and I am trying to help you keep to your resolutions with this unique but delicious Chicken and Lime Soup! The soup is fresh and chocked full of great veggies! Serve with cubed avocado or chips to make a meal! 

This soup is gluten free and dairy free which makes it a crowd pleaser for all! It's also Whole30!

Chicken Lime Soup #glutenfree #dairyfree
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Chicken and Lime Soup
Flavorful, fresh chicken soup!
Ingredients
  • 1 T olive oil
  • 1/2 yellow onion, diced
  • 2 celery stalks, diced
  • 1/2 carrot, thinly sliced
  • 1/2 fresh jalapeno, minced
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1/2 t Italian seasoning
  • 2 roma tomatoes, diced
  • 1 quart chicken stock
  • 1 pound boneless, skinless chicken breast, cubed
  • 2 scallions/green onions, minced (green and white parts)
  • 1/4 C fresh lime juice (2-3 limes)
  • Fresh cilantro, chopped (optional)
  • Salt and Pepper
Instructions
1. In a stockpot, heat oil. Add onion, celery, carrot, and jalapeno. Stir, season with salt and pepper. Cook, stirring, for 5 minutes. 2. Add garlic, bay leaf, and Italian seasoning. Stir and cook for 1 minute. Add tomatoes and stir. Add chicken stock, bring to a boil.3. Once boiling, add chicken and season with salt and pepper. Stir and cook for 10 minutes over medium heat. 4. Add green onion and lime juice. Cook for 1 minute, stirring. Season with salt to taste. Remove bay leaf before serving. 5. Serve with cilantro. Also great with cubed avocado and tortilla chips. As with most soups, this is best if made a day ahead.
Details
Prep time: Cook time: Total time: Yield: 4-6 servings

P.S. Sweet recipes coming your way! If you have any suggestions, please let me know!

Listening to: Max Frost

chicken and lime soup #glutenfree #dairyfree

Weeknight Roasted Chicken + Thursday Thoughts

A non sweet item? Yes, you read that right. I am going to slowly creep some non sweet/dessert recipes and posts to help showcase that I can do more than bake. I love cooking dinner and have always found it hard to photograph food at night and write a recipe, I typically just throw things together. However, as part of what I want to do for 2018, I am going to slow down, focus on food and write down what I am doing. This recipe is a taste of that. 

This weeknight chicken is juicy, easy to throw together, and does not require pre bake searing! That's right, no burns from oil splattering or putting extra time into this dish. Just turn the oven on, put the ingredients in a pan, and bake. I served this over rice since there is so much delicious stuff and chicken and rice is an incredible combination. The recipe is easy to double and is a great winter meal! 

Weeknight Roasted Chicken

The recipe follows the Thursday Thoughts!

Thursday Thoughts #4

·      This past weekend I saw Lady Bird in theatres and was blown away. It is a unique coming of age story for a Sacramento high school senior who has a tough relationship with her mother. I highly recommend seeing it. Saoirse Ronan portrays the protagonist in such an authentic light. I also loved her in Brooklyn (another movie to add to your watch list).

·      I have been loving the Profit Boss Podcast these past few weeks. It is easy to follow and informative

·      I can't get enough fresh produce right now, I have been munching on pomegranates, kiwis, and clementines all week! Yay for winter fruit! Get some while it is fresh

Weeknight Roasted Chicken
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Weeknight Roasted Chicken
This easy to put together dish is perfect as a weeknight chicken dinner. Flavorful and juicy!
Ingredients
  • 1 t olive oil
  • 4 bone in, skin on chicken thighs, trimmed*
  • 1 lemon
  • 1 big pinch salt
  • 1 big pinch ground pepper
  • 3 garlic cloves
  • 1/4 C (approximately 10) pitted Castelvetrano olives
  • 1 t olive brine
Instructions
1. Preheat oven to 375 F2. In a small baking dish or cast iron skillet, drizzle the olive oil. Place the chicken thighs, skin up, in the dish. 3. Cut the lemon in half and juice one half. Pour juice over thighs. Cut the other half of the lemon into four slices, discarding the "butt end." Set slices aside. 4. Sprinkle salt and pepper evenly over the thighs. Place a slice of lemon on each thigh. Nestle the garlic cloves and olives in the dish. Add the brine to the dish. 5. Bake for 30-40 minutes until a meat thermometer reads 165 F (when placed in the chicken for 15 seconds). Take chicken out of oven and let rest 5 minutes. Serve hot.*Trimmed means cutting away excess fat. Chicken thighs are typically sold with excess skin on them. Leave skin on the top to crisp up. The easiest way to trim is using clean kitchen shears, make sure to clean them after as well.
Details
Prep time: Cook time: Total time: Yield: 4 servings