Breakfast: Turkey Pesto Meatballs and leftover broccoli and cauliflower
Lunch: Salad of spinach and tuna dressed with olive oil and vinegar
Snack: Olives and cucumbers
Dinner: Rosemary and Thyme Chicken Thighs (recipe below) with roasted zucchini
Snack: Olives
My meals for Day 10 were:
Breakfast: Turkey Pesto Meatballs and spinach
Lunch: Leftover Rosemary and Thyme Chicken Thighs (recipe below) with roasted zucchini
Snack: Olives and cucumbers
Dinner: Pork, Broccoli, and Carrot Skillet with a side salad
Snack: Olives
2 sprigs rosemary
5 sprigs thyme
3 garlic cloves, minced
1 1/2 cups chicken stock
Chop the rosemary and thyme leaves, add it to the garlic, and set aside for later use.
Season the chicken thighs with salt and pepper and then sear the chicken for 5-8 minutes on each side. Then add 1 cup of the chicken stock to deglaze the pan. Reduce the heat slightly, cover the pan and allow the liquid to reduce by half. Add the rosemary, thyme, and garlic and cook for another 1-2 minutes or until the chicken is cooked through. Remove the chicken from the pan and set aside (keep warm). Add the the remaining chicken stock and cook until the pan gravy has reduced (about 5 minutes).
Served with roasted zucchini
Comments: I absolutely loved the Rosemary and Thyme Chicken Thighs. The pan gravy had so much flavor and helped keep the chicken moist. It was nice to be able to finish the chicken on the stove and not have to use the oven. The homemade chicken stock makes the perfect pan gravy. My Day 10 dinner was just average and I didn’t even take a picture. I just threw some slices of boneless pork chops, broccoli, and shredded carrot and stir fried it with some spices and chicken stock. I didn’t have any coconut aminos on hand (I can’t have soy sauce on the Whole30) so it was a good dinner, but nothing special. I’ll definitely have to rework this recipe once I pick up some coconut aminos. Enjoy!
~Karen
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