Delicious Living
Paleo Cracker-Crusted Chicken with Shaved Brussels Sprouts
  • 1–2 tablespoons fresh thyme (roughly chopped)
  • 1–2 tablespoons fresh rosemary (roughly chopped)
  • ¼ cup fresh lemon juice (about 2 lemons)
  • ¼ cup olive oil
  • 1 tablespoon grainy Dijon mustard
  • 1 tablespoon organic apple cider vinegar (try Bragg)
  • 8 boneless, skinless, organic, free-range chicken thighs, trimmed (about 1½ pounds)
  • ½ teaspoon salt (divided)
  • ¼ teaspoon pepper
  • ¼ cup grainy Dijon mustard
  • 2 tablespoons honey
  • ⅛ teaspoon paprika
  • ¼ teaspoon (crushed red pepper flakes)
  • 1 garlic clove (minced )
  • 1 cup almond flour crackers, finely crushed (try Simple Mills Fine Ground Sea Salt Almond Flour Crackers)
  • 4 cups (about 1 pound) shaved brussels sprouts (either purchase precut or shave in a food processor/spiralizer outfitted with a slicing blade)
  • 1 garlic clove (minced )
  • 1 tablespoon olive oil
  • ½ cup filtered water
  • 1 tablespoon lemon juice

Paleo Cracker-Crusted Chicken with Shaved Brussels Sprouts

Katie Shields, RDN | Delicious Living
  • Serves: 4 people
  • Calories per serving: 556

A far cry from the overly sweet honey-mustard chicken recipes in your past, this updated take on a classic features a tangy, homemade, whole-grain honey-mustard glaze with fresh herbs and bright lemon juice, plus a crunchy, paleo cracker crust for added texture.

  1. Whisk thyme, rosemary, lemon juice, olive oil, mustard and cider vinegar in a large bowl. Add chicken thighs, cover with plastic wrap (or use a food-storage bag), and marinate in refrigerator for at least 30 minutes or up to 4 hours.
  2. Preheat oven to 400°, line a rimmed baking sheet with aluminum foil, and place a wire cooling rack on top. Arrange marinated chicken thighs on wire rack, season with ¼ teaspoon salt and pepper, and bake for 25–30 minutes or 5 minutes from being completely cooked (at least 160°). Remove chicken from oven and set the broiler to 500°.
  3. Whisk mustard, honey, paprika, chili pepper flakes and garlic in a bowl. Brush the top of each chicken thigh with this glaze, sprinkle with cracker topping, and return to oven under the broiler for an additional 3–7 minutes or until cracker crust begins to brown. Remove and keep warm.
  4. Combine brussels sprouts, garlic, olive oil and water in a nonstick pan, and lightly sauté until softened and slightly crispy. Season with ¼ teaspoon salt and lemon juice.
  5. Place 1 cup brussels sprout shavings on each plate, topped with two chicken thighs per person. Garnish with thyme or flat-leaf parsley.
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