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Slow-Roasted Chicken Bake
A slow-roasted paleo chicken bake with brussels sprouts, sweet potato and spinach, finished with garlic, coconut oil and honey, served over roasted sweet potato.
Ingredients
Instructions
Season the chicken thighs and grill them over medium-high heat until well browned, about 8 minutes.
Add the brussels sprouts, sweet potato and spinach, cooking until softened, about 8 minutes.
Stir in the garlic, coconut oil, fresh herbs and honey for 3 minutes.
Roast the extra sweet potato separately until tender.
Let the chicken simmer for about 10 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the roasted sweet potato, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
