Savory Paleo Mustard Chicken Thighs with Squash Rice
Enjoy a fragrant and satisfying dish with these Paleo Mustard Chicken Thighs paired with Butternut Squash Rice Pilaf. Succulent, marinated chicken thighs are baked to perfection, while the vibrant pilaf combines nutritious butternut squash and aromatic herbs for a hearty and wholesome meal. Perfect for a weeknight dinner or meal prep, this recipe embodies flavor and health in every bite.
ingredients
- 4 chicken thighs, skin-on, bone-in
- 3 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 cups butternut squash, diced
- 1 cup cauliflower rice
- 1 onion, finely chopped
- 2 cups chicken broth (Paleo-friendly)
- 2 tablespoons olive oil
- 1 teaspoon thyme, dried
- 1 teaspoon rosemary, dried
- Fresh parsley, for garnish
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a medium bowl, whisk together Dijon mustard, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper.
- 3.
Coat chicken thighs in the mustard mixture, ensuring they are thoroughly coated. Set aside to marinate for at least 30 minutes.
- 4.
Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- 5.
Stir in butternut squash, cauliflower rice, thyme, rosemary, salt, and pepper. Cook for another 5-7 minutes until slightly tender.
- 6.
Push the vegetable mixture to one side of the skillet. Place the marinated chicken thighs skin-side up on the other side.
- 7.
Pour chicken broth over the veggies, then transfer the skillet to the preheated oven. Bake for 30-35 minutes or until chicken reaches an internal temperature of 165°F (75°C).
- 8.
Let the dish rest for a few minutes before serving. Garnish with fresh parsley and enjoy!