Whole30 Day 14: Roasted Chicken Thighs and Veggies

It's hot and I don't feel like spending a lot of time in the kitchen.  Even though I used my oven, this was quick and easy.

Ingredients:

• organic, free range chicken thighs
• green beans, trimmed
• baby heirloom tomatoes
• red onion, cut into chunks
• evoo
• salt, dried thyme, fresh rosemary

Directions:

1. heat oven to 375˚F .
2. combine all veggies and thighs in a bowl.  Add evoo and spices and mix evenly to coat all ingredients in oil.
3. Add ingredients to a baking dish putting thighs in first, veggies on top.
4. Roast for 30-40 minutes, until veggies are crisp and chicken is cooked through.

I added some sautéed mushrooms to my plate.  I'm the only one that likes them.

Directions:

1. Heat a big tablespoon of butter in a skillet and add mushrooms.  
2. Sauté at a medium heat until mushrooms are golden brown and caramelized.
3. Season with salt and pepper.

Whole30 Day 7: Teriyaki Pineapple Burgers

Whole30 Day 6 was leftover Pepperoni Spaghetti Pie.  Day 7 was an amazing, delicious treat! Thank you, whole30recipes, for this one!

Photo: whole30recipes

I pretty much followed her recipe exactly except I grilled my onions.

Actually, I added extra bacon fat.  This is what I did:

1. cooked my bacon, poured off most of the bacon fat
2. sautéed my mushrooms in the bacon fat, set aside in a bowl
3. added more bacon fat to the pan, grilled my onions, set aside in a bowl
4. added more bacon fat to the pan, grilled my pineapple, set aside
5. then grilled my burgers

It really is so yummy!!!

Get the whole recipe on instagram: whole30recipes, August 14, 2014