Paleo Chicken Thighs Recipe

When eating healthy, you should never compromise taste. This flavorful braised chicken and vegetable casserole is paleo and whole 30 approved. It’s loaded with protein and lots of vitamins from the vegetables. As shown in the instructions, I add each vegetable to the skillet 1 at a time instead of tossing everything in at once. The reason I do this is to extract as much flavor from each vegetable as I possibly I can. It also helps prevent the vegetables from overcrowding and becoming mushy.

Looking for more Paleo recipes, then try these: chicken zucchini fritters, baked lemon chicken, pesto salmon.

 Ingredients:

3 tbsp olive oil
1 medium onion
3 small carrots
2 small yellow squash
2 zucchinis
1 eggplant
2 red bell peppers
1 cup cherry tomatoes
2 garlic cloves
6 bone in chicken thighs
1 tsp Italian spices
Salt and pepper to taste

How to make Paleo Chicken and Vegetable Casserole

1. Season both sides of the chicken thighs with salt and pepper.

2. Roughly chop all the vegetables.

3. Heat olive oil in a large skillet over medium-high heat. Brown both sides of the chicken thighs. Then place them in a 9×13 inch deep baking dish. Spread 1 minced garlic clove over the top of the chicken.

4. In the same skillet sauté the onion and carrots for about 2 minutes.

5. Add the red bell pepper, sauté for 2 minutes. Then add the eggplant, sauté for 2 minutes.

6. Add the zucchini and squash. Then sauté them for 2 minutes. The reason I sauté little by little is to bring out as much flavor from each vegetable as possible.

7. Lastly, add sliced cherry tomatoes, 1 minced garlic clove, salt, pepper, and Italian spices. Mix just to combine.

9. Add the sautéed vegetables to the baking dish and cover with foil. Then bake at 370 degrees for 1 hour.

4.5 from 2 votes

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Paleo Chicken Thighs Recipe

Prep Time

30 mins

Cook Time

1 hr 20 mins

Total Time

1 hr 50 mins

 

Servings: 6

Calories: 457 kcal

Author: Dina from SimplyHomeCooked.com

Ingredients

• 3 tbsp olive oil
• 1 medium onion
• 3 small carrots
• 2 small yellow squash
• 2 zucchinis
• 1 eggplant
• 2 red bell peppers
• 1 cup cherry tomatoes
• 2 garlic cloves
• 6 bone in chicken thighs
• 1 tsp Italian spices
• Salt and pepper to taste

Instructions

1. Season both sides of the chicken thighs with salt and pepper.
2. Roughly chop all the vegetables.
3. Heat olive oil in a large skillet over medium high heat. Brown both sides of the chicken thighs. Then place them in a 9x13 inch deep baking dish. Spread 1 minced garlic clove over the top of the chicken.
4. In the same skillet sauté the onion and carrots for about 2 minutes.
5. Add the red bell pepper, sauté for 2 minutes. Add the eggplant, sauté for 2 minutes.
6. Add the zucchini and squash. Sauté for 2 minutes. The reason I sauté little by little is to bring out as much flavor from each vegetable as possible.
7. Lastly, add sliced cherry tomatoes, 1 minced garlic clove, salt, pepper, and Italian spices. Mix just to combine.
8. Add the sautéed vegetables to the baking dish and cover with foil. Bake at 370 degrees for 1 hour.

Nutrition Facts

Paleo Chicken Thighs Recipe

Amount Per Serving

Calories 457 Calories from Fat 279

% Daily Value*

Total Fat 31g 48%

Saturated Fat 7g 35%

Cholesterol 141mg 47%

Sodium 145mg 6%

Potassium 1074mg 31%

Total Carbohydrates 17g 6%

Dietary Fiber 5g 20%

Sugars 10g

Protein 27g 54%

Vitamin A 137%

Vitamin C 102.1%

Calcium 6.5%

Iron 12.4%

* Percent Daily Values are based on a 2000 calorie diet.