My meals for Day 5 were:
Breakfast: Homemade Breakfast Sausage and sautéed zucchini
Snack: Cucumber and grape tomatoes
Lunch: Leftover Blackened Pork Chops with Steamed broccoli
Snack: Olives and cucumbers
Dinner: Garlic Peppercorn Chicken Thighs sautéed zucchini and yellow squash
1 Tbsp black peppercorns
2 tsp garlic powder
1/2 tsp mustard powder
1/2 tsp onion powder
Heat oven to 350 F.
Pulse the peppercorns in a spice grinder until they are mostly ground. Mix together all the spices and liberally sprinkle the seasoning on both sides of the Chicken Thighs. Place the Chicken Thighs in a baking dish and bake for 20-25 mins or until cooked through.
Served with sautéed zucchini and yellow squash
Whole30 Garlic Peppercorn Chicken Thighs: 8 net carbs (for the entire Garlic Peppercorn Chicken Thighs recipe)
Comments: The fresh ground peppercorn add a lot of spiciness to the chicken thighs. Be sure to adjust the amount of peppercorns if you like more or less spice.