Tuesday, January 6, 2015

Paleo Maple-Dijon Chicken


I was so pleased with how this one came out: easy to make but loaded with flavor (and made the kitchen smell delicious while it was baking!).

The chicken thighs really absorb the flavor of the sauce and don't dry out. If you use breasts I would let the meat marinate in the sauce for at least an hour to help them stay moist.

This chicken would pair well with any number of sides. The kids requested peas and cauliflower fries (the latter are not paleo... but then again, my kids aren't 100% paleo either!). If I was making this for just myself I would have likely gone with roasted brussels sprouts.


Paleo Maple-Dijon Chicken

1/4 cup Dijon mustard
2 tbs. maple syrup
1 tbs. olive oil
2 tsp. gluten-free soy sauce
1 clove garlic
1/2 tbs. dried rosemary
salt & pepper
2 lbs. boneless, skinless chicken thighs

Preheat oven to 375.

Mix maple syrup, olive oil, soy sauce, garlic and rosemary in a small bowl. Stir with a whisk. Grease an 8×8 baking dish.

Salt and pepper chicken and place in dish, trying not to overlap too much.

Pour sauce over the top. Bake for 45 minutes or until starting to brown on top.

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