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Days 12-14 and #Whole30 Lemon and Mushroom Chicken

January 21, 2013 By Karen Sorenson

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This recipe for Whole30 Lemon and Mushroom Chicken uses my new(ish) kitchen accessory..my Dutch oven.  I love throwing meats and veggies in the Dutch oven and letting them cook until they are so tender and juicy.  So delicious!

So how am I feeling after two weeks of the Whole30?  Great!  It hasn’t really been difficult eating cleanly and I haven’t had any cravings to deal with.  Not having cravings was kind of a surprise because pre-Whole30 I was cravings a spoonful (or two or three) of almond butter every night.  It’s nice to have that monkey off my back.  Also, I have more energy and I’m working hard on the Couch to 5k program. I can’t wait to start doing 5k races again.  My first one is the Color Me Rad 5k in March!

What’s your favorite Whole30 meal so far? I’d love to hear about it in the comments below. 🙂

Day 12 Meals:
Breakfast: Sausage and zucchini
Lunch:  Leftover Hamburgers (lettuce wrapped) with roasted butternut squash
Dinner: Pan seared wild cod with roasted radishes

Day 13 Meals:
Breakfast: Sausage and spaghetti squash hash browns
Lunch:  Leftover pan seared wild cod with roasted radishes
Dinner:  Lemon and Mushroom Chicken (recipe below)

Day 14 Meals:
Breakfast: Sausage and spaghetti squash hash browns
Lunch:  Leftover Lemon and Mushroom Chicken (recipe below)
Dinner: Leftovers….it was a clean out the fridge night!

My meal plan for the week is the following (Breakfast will usually consist of leftovers or sausage with veggies and Lunch will definitely be leftovers):

Day 8:
Dinner
Beef and “Rice” Stuffed Zucchini 
Day 9:
Dinner
Leftovers (I have class this night)
Day 10:
Dinner
Pork Stir Fry
Day11:
Dinner
Hamburgers with roasted butternut squash
Day 12:
Dinner
Pan seared wild cod with roasted radishes
Day 13:
Dinner
Lemon and Mushroom Chicken (recipe below)
Day 14:
Dinner
Leftovers
Print
Whole30 Lemon and Mushroom Chicken

Ingredients

  • 6 bone-in chicken thighs
  • 1 Tbsp minced rosemary
  • 1 tsp minced thyme
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1/4 cup oil
  • Juice of two lemons
  • 1 lb radishes, trimmed and halved
  • 16 oz whole mushrooms, halved

Instructions

  1. To make the marinade, combine the rosemary, thyme, garlic, salt, oil, and lemon juice in a baking dish (reserving 1 Tbsp of the marinade in a small bowl).
  2. Place the chicken in the marinade and turn the chicken over to coat on all sides. Marinate for 1 hour.
  3. Meanwhile, boil the radishes for about 5-6 minutes (you don't want them completely tender).
  4. After the chicken is finished marinating, heat 1 Tbsp of oil in a Dutch oven, over medium-high heat.
  5. Add the chicken skin side down (may have to work in batches) and brown for 4-5 minutes or until golden brown. Remove the chicken and repeat for any additional chicken.
  6. Add the mushrooms, radishes, and salt and pepper (to taste).
  7. Brown the mushrooms and radishes for 3-4 minutes.
  8. Add the chicken, lemon halves, and the reserved marinade to the Dutch oven.
  9. Cover and cook on the stove for 15-20 minutes or until the chicken is cooked through.

Notes

Net Carb Count*: Lemon and Mushroom Chicken: 28 net carbs (for the entire recipe)

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

3.1
https://holisticallyengineered.com/2013/01/days-12-14-and-whole30-lemon-and-2.html
 Enjoy!
~Karen 

 

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Filed Under: Chicken, Paleo, Whole30 Tagged With: Atkins, dairy free, gluten free, health, lemon, low carb, mushrooms, primal, special diet, special diets

« Days 10 & 11 and #Whole30 Pork Stir Fry (Low Carb and Paleo)
Days 15-16 and #Whole30 Pesto "Noodles" (#LowCarb and #Paleo) »
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Welcome


Hi, I'm Karen! I follow a low carb and paleo diet as I try and reach my goal of losing 100 lbs. I'm also interested in all things healthy and healing my body through food and lifestyle. Read More

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