Clean eats: Baked chicken thighs w/ root medley


This meal represents some of my favorite clean eating options. Chicken thighs are awesome because 1) they’re inexpensive and 2) they’re fatty and filling! And I love a good root veggie dish because beets are amazing for livers! And we all know how much we love a high functioning liver.

So here’s what you need to make 3 servings:

  • 24oz Chicken thighs (I use Mary’s Organic)
  • 4 beets
  • 1 bag of Brussel sprouts
  • 1lb bag of organic carrots
  • Salt
  • Mrs. Dash
  • EVOO

To make:

  1. Preheat oven to 400 degrees.
  2. Chop carrots, beets and brussel sprouts into 1-1.5″ pieces.
  3. Add to a glass dish and drizzle with EVOO, salt and a little thyme.
  4. Bake until tender enough to pierce with a fork (~40 min).
  5. Now, move to protein. Grease a glass baking dish with coconut or olive oil.
  6. Add chicken thighs, drizzle them with EVOO and season with salt and Mrs. Dash.
  7. Bake to ~165 degrees internally (about 25min).
That’s it! Once meat is cooked through and veggies are tender, remove from oven and let them cool. Combine into 3 even servings in your transport friendly containers.
You can pick from another recipe for the rest of your lunches, I try to make everything at the same temperature so I can do 2-3 meals in the oven at once. Alongside this meal, I made fajita beef with roasted broccoli.
Happy eating.

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