I have now completed Day 11 of Whole30. I was slightly hungrier today and it seems like I cannot seem to go more than 5 hours without eating. I also get tired around 3 or 4 PM (just in time for me to workout). Usually working out helps me feel energized so I push through the workout even though I’m a little tired.
My meals for Day 11 were:
Breakfast: Turkey Pesto Meatballs with sautéed spinach
Snack: Olives and cucumbers
Lunch: Leftover Pork, Broccoli, and Carrot Skillet
Snack: Olives and cucumbers
Dinner: Spiced Chicken Thighs (recipe below) with sautéed zucchini and yellow squash
Snack: Olives
Breakfast: Turkey Pesto Meatballs with sautéed spinach
Snack: Olives and cucumbers
Lunch: Leftover Pork, Broccoli, and Carrot Skillet
Snack: Olives and cucumbers
Dinner: Spiced Chicken Thighs (recipe below) with sautéed zucchini and yellow squash
Snack: Olives
I used the following ingredients for Whole30 Spiced Chicken Thighs:
5 Chicken Thighs (boneless and skinless)
2 tsp garlic powder
2 tsp mustard powder
2 tsp onion powder
1/4-1/2 tsp salt
1/2 tsp black pepper
2 tsp garlic powder
2 tsp mustard powder
2 tsp onion powder
1/4-1/2 tsp salt
1/2 tsp black pepper
1 cup chicken stock
Mix the spices together and seasoning both sides of the chicken liberally with the seasoning (rub the spices into the chicken and make sure there is even coverage).In a large skillet, heat 1-2 Tbsp of oil over medium-high heat. Sear the chicken thighs for 5-8 minutes on each side. Add 1/2 cup of chicken stock, reduce the heat to medium, cover and cook until chicken is cooked through. Once cooked through remove the chicken from the pan and keep warm. Add the remaining stock and cook until the pan gravy has reduced slightly. Serve the pan gravy over the chicken.
Served with sautéed zucchini and yellow squashNet Carb Count*:
Whole30 Spiced Chicken Thighs: 11 net carbs (for the entire chicken recipe)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
Comments: After I loved the crust on the Spiced Tilapia, I decided to do a similar spice mixture on chicken. Again a lovely crust was formed, but because I added the stock to cook the chicken through it wasn’t quite as crispy. Although it wasn’t crunchy it still tasted like it was breaded chicken and it reminded me of a chicken dish my mother used to make when I was a kid. The pan gravy adds extra flavor to the chicken.
Enjoy!
~Karen
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