Circle Chicken

Paleo | Whole 30 | Gluten Free

Serving Size 4
Total Time 30 Minutes



6 chicken thighs

1 1/2 tbsp paprika

2 tsp salt

1 tsp pepper

2 tbsp oil of choice ( i used avocado oil)

1 yellow onion, sliced

2 handfuls broccoli florets

2 handfuls of brusssel sprouts

1 container of sliced mushrooms

2 cloves of garlic, chopped

2 tsp thyme

1 1/2 cup of chicken stock

  • Preheat oven to 350

  • Add chicken to a bag with salt, pepper, and paprika. Make sure there is air in the bag and shake shake shake

  • Heat up a skillet, when really hot add chicken and sear for 2 minutes on each side. When finished set aside

  • Bring skillet to medium heat and add 2 tbsp of oil to the skillet with brussel sprouts, onions, and mushrooms and toss for 5 minutes

  • Add broccoli, garlic, thyme, salt and pepper and cook for another 2 minutes

  • Add chicken stock and the thighs back in with the vegetable

  • Cook in the oven about 10-15 minutes, until chicken is fully cooked

  • Top with fresh parsley and squeeze of lemon juice

tips & tricks

Great dish to use with leftover vegetables from the week.

Mexican Style: bell peppers, onions, zucchini, and mushrooms.

Italian Style: cherry tomatoes, olives, capers, eggplant.

Tel: 985-869-2036

New Orleans, Louisiana

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