Whole30-Day 5 and Garlic Peppercorn Chicken Thighs

I have now completed Day 5 of Whole30. Last time I mentioned starting to notice some itchiness and redness on my arms occasionally. It Starts With Food, mentions that nightshades (tomatoes, eggplant, peppers, etc.) also can cause inflammation. I’ve been eating a lot of tomatoes lately so I want eliminate these from my diet as well so see if it helps. To recap I am following Whole30 while also removing eggs, nuts/seeds, and now nightshades. After the 30 days (or up to 90 days for some foods) I will slowly reintroduce the food back into my diet to see which food groups affect me.

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
Snack: Olives

I used the following ingredients for Whole30 Approved Garlic and Peppercorn Chicken Thighs:

1 lb Chicken Thighs (boneless and skinless)
1 Tbsp black peppercorns
2 tsp garlic powder
1/2 tsp mustard powder
1/2 tsp onion powder
1/4 salt

1/4 pepper

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

Net Carb Count*:

Whole30 Garlic Peppercorn Chicken Thighs: 8 net carbs (for the entire Garlic Peppercorn Chicken Thighs recipe)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

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.

Enjoy!

~Karen

Whole30-Day 5 and Garlic Peppercorn Chicken Thighs

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