I have now completed Day 21 of Whole30. It was so great to be back in my kitchen after traveling and going out to eat. I was glad to home, but I didn’t really have a plan for what I’d make for dinner. I had some boneless, skinless chicken thighs that I had to use up and I really wanted to try roasting carrots. I ended up with a deliciously satisfying meal!
My meals for Day 21 were:
Breakfast: Chicken Sausage with “Apples”
Snack: No snack
Lunch: Leftover Pumpkin Chili over Turnip Fries
Snack: Cucumbers and Carrots (dressed with olive oil and vinegar)
Dinner: Dijon Chicken Thighs with Roasted Carrots and Zucchini (recipe below)
Preheat the oven to 425 F. In a large skillet, heat 1-2 Tbsp of oil over medium-high heat. Cover the chicken thighs with Dijon mustard and rub the spice mixture eventually into both sides of the chicken thighs. Sear the chicken thighs for 4-5 minutes on each side or until golden brown. Place the chicken in a baking dish and bake until the chicken is cooked through (about 10-15 minutes).
Served with Roasted Carrots and Zucchini. Tossed with oil, salt, and pepper and roasted at 425 F until tender (about 20 minutes).
Net Carb Count*:
Whole30 Dijon Chicken Thighs: 30 net carbs (for the entire chili recipe-makes about 4 cups)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
Comments: I really enjoyed the Dijon crust on the chicken, but I definitely preferred the crust on the pork tenderloin. The Roasted Carrots were so delicious. After not having sugar for 21 days, some foods, like carrots, taste sweeter. Once roasted the carrots get even sweeter and they tasted just like caramel corn to me. It would make a great dessert (after not having sugar for a while).