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Days 29-30 and #Whole30 Lemon Pepper Chicken

February 6, 2013 By Karen Sorenson

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I’m done! I completed the Whole30! I just realized that I made a lot of recipes with lemon during this Whole30.  That might mean that I am deficient in a certain vitamin or mineral.  Anyone know?  Maybe I’m just trying to have plenty of Vitamin C so I don’t get sick.  It has worked so far 🙂 Well, I have reached the end of my Whole30 and it has been great.  This Whole30 helped me get rid of sugar cravings, gave me more energy, and kept me focused.  There wasn’t any life altering changes because this wasn’t too far from how I normally eat.  I had gone a little over board during the holidays with the treats so it was nice to have a little detox.  I’m going to continue to eat this way and try to keep the treats to a minimum (Valentine’s Day excluded).  My next goal is to try and reduce stress and get more sleep, which has been hard for me.  I’ve been running on fumes lately and I think if I continue down this path it will have negative affects on my health.

How did your Whole30 go? I’d love to hear about it in the comments below.

Day 29 Meals:
Breakfast: Sausage with roasted carrots
Lunch: Leftover Shrimp with Roasted Garlic Cauliflower Mash
Dinner: Lemon Pepper Chicken with broccoli

Day 30 Meals:
Breakfast: Sausage with roasted carrots
Lunch:  Leftover Lemon Pepper Chicken with broccoli
Dinner: Taco Stuffed Acorn Squash with Mexi-“rice”

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 29:

 Dinner

 Lemon Pepper Chicken (recipe below) with broccoli
Day 30:

 Dinner

 Taco and Mexi-“Rice” Stuffed Acorn Squash

 Enjoy!

~Karen

Print
Whole30 Lemon Pepper Chicken

Ingredients

  • 8 bone-in chicken thighs
  • Zest and juice of 2 lemons
  • 1 Tbsp freshly ground black pepper
  • 1 clove of garlic, minced
  • 1/4 cup quality oil of your choice

Instructions

  1. To make the marinade, combine all of the ingredients (except the chicken) in a baking dish.
  2. Place the chicken in the marinade and turn the chicken over to coat on all sides. Marinate for 1 hour.
  3. Preheat the oven to 375 F.
  4. Season the chicken with salt, to taste and place skin side down in the baking dish.
  5. Bake for 20 minutes, flip the chicken over and bake for another 10 minutes or until the chicken is cooked through.
  6. For extra crispy skin, broil the last few minutes of cooking.

Notes

Net Carb Count*: Lemon Pepper Chicken: 11 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.

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Filed Under: Chicken, Paleo, Whole30 Tagged With: Atkins, dairy free, egg free, gluten free, low carb, nightshade free, nut free, paleo, primal, special diet, special diets

« Days 26-28 and #Whole30 Lemon Dill Salmon in Parchment
#Whole30 Taco and “Rice” Stuffed Acorn Squash (Paleo and Low Carb) »
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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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