Looking for a flavorful and easy dinner, look no further. These Italian Chicken Thighs are bursting with herbs and lemon zest, combined with crunchy chicken skin it’s the perfect week night dinner.
Day 12 of my whole30 and I’m back to feeling great! I have lots of energy and just feel happy overall, really can’t complain. I had a great day and finished it off with a great dinner of Italian marinated chicken thighs!
I had a surprise day off yesterday so I actually slept right through breakfast. Started my day off with a handful of macadamia nuts. Then it was time for lunch, so I finished off my tomato soup with paleo meatballs. Since I had an early lunch I definitely had a second lunch, some left over fajita steak and peppers with fresh pineapples.
After a day of leftovers I was ready to have something new for dinner. I joined Costco last week and decided to test a bunch of freezer marinades for chicken thighs, and this one is the best so far! When I came home from the store I divided the chicken into bags of 4 each with a different marinade and then threw them into the freezer.
Having the chicken marinating while thawing made it such an easy dinner. I just chopped up some summer squash and onions and threw them in a pan with the chicken thighs, perfect. And of course whole30 friendly!
- Serves: 2 Portions
- Serving size: 2 Thighs
- Calories: 500
- Fat: 31 g
- Sugar: 0.9 g
- Protein: 38 g
- 4 Chicken Thighs
- 1 Teaspoon Tomato Paste
- 1 Teaspoon Lemon Juice
- 1 Tablespoon Olive Oil
- ½ Teaspoon Chopped Oregano
- ½ Teaspoon Chopped Parsley
- ½ Cup White Wine
- Combine all ingredients in a freezer bag, shake to coat the chicken
- Freeze until night before ready to eat
- Season the chicken on both sides with salt
- Sear the chicken skin sized down in a hot pan
- Flip chicken over, add wine and desired vegetables
- Cook in a 350F oven for about 30 minutes
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