Paleo Cracker-Crusted Chicken with Shaved Brussels Sprouts
Servings
4people
Servings
4people
Ingredients
  • FOR THE MARINADE:
  • 1–2 tablespoons fresh thymeroughly chopped
  • 1–2 tablespoons fresh rosemaryroughly chopped
  • ¼cup fresh lemon juiceabout 2 lemons
  • ¼cup olive oil
  • 1tablespoon grainy Dijon mustard
  • 1tablespoon organic apple cider vinegartry Bragg
  • 8 boneless, skinless, organic, free-range chicken thighs, trimmedabout 1½ pounds
  • ½teaspoon saltdivided
  • ¼teaspoon pepper
  • FOR THE CRACKER-CRUMB TOPPING:
  • ¼cup grainy Dijon mustard
  • 2tablespoons honey
  • ⅛ teaspoon paprika
  • ¼ teaspooncrushed red pepper flakes
  • 1 garlic cloveminced
  • 1cup almond flour crackers, finely crushedtry Simple Mills Fine Ground Sea Salt Almond Flour Crackers
  • FOR THE BRUSSELS SPROUTS:
  • 4cups (about 1 pound) shaved brussels sproutseither purchase precut or shave in a food processor/spiralizer outfitted with a slicing blade
  • 1 garlic cloveminced
  • 1tablespoon olive oil
  • ½cup filtered water
  • 1tablespoon lemon juice
Instructions
  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.
Recipe Notes
Nutrition Facts
Paleo Cracker-Crusted Chicken with Shaved Brussels Sprouts
Amount Per Serving
Calories 556
* Percent Daily Values are based on a 2000 calorie diet.