Crispy Garlic Chicken with Warm Spinach Salad and Carrots

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My Crispy Garlic Chicken with Warm Spinach Salad & Carrots meal recipe is: Paleo + AIP (Autoimmune Protocol) + low carb  + coconut free + includes Fatigue Friendly Instructions.

J U M P   T O   T H E   R E C I P E !

This balanced meal has everything you need to nourish and wow – perfectly tender protein, dark leafy greens, and starchy colorful vegetables – and it only takes 30 minutes to make!  

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My Crispy Garlic Chicken with Warm Spinach Salad and Carrots meal was created as an exclusive recipe for the 30 Minute Meals for the Paleo AIP ebook that came out last year.

Actually, it came it exactly a year ago and to celebrate its Birthday I’m sharing the recipe with all of you.

But that’s not all, I’m also offering a super sweet two for one cookbook deal: when you download your copy of 30 Minute Meals for the Paleo AIP you’ll get Freezer Cooking for the Paleo AIP free!

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Click here to view more details and snag both cookbooks! (This month only!)

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When we know that what we’re eating supports healing it makes a difference–-because intention is everything! Check out the medicinal benefits of the ingredients in my Crispy Garlic Chicken with Warm Spinach Salad & Carrots meal.

However, if you’d like, you can jump to the recipe.

B514A92B-5607-460E-9D5A-23F9B152FB67Chicken thighs→ Chicken thighs can vary in size. This recipe will cook thighs that are 6 oz or smaller to temp within 30 minutes. My favorite is to use smaller thighs (around 4 oz.) Larger thighs will likely require a longer baking time.

Chicken stock → You can use either homemade or store bought chicken stock as long as it’s seasoned (includes salt.) In order to make really flavorful thighs, the cooking broth needs to be a bit salty, which is why I add extra salt. If following a low histamine diet, you may want to substitute vegetable broth.

Baby carrots → Despite their adorable name, baby carrots just imperfect-looking carrots that get cut into smaller shapes. All carrots are a good source of vitamin A and other antioxidants.

Salt → I use Redmond’s Real Salt in all my cooking because it contains minerals & trace minerals necessary for good health. Also it’s delicous. I used to buy it in small packs but now I buy it in bulk, which saves me some cash and cuts down on waste.

Lemon → Lemon juice has been shown to decreased fat storage in the liver and increase hepatic antioxidant defenses

Garlic powder → some garlic powders contain funky anti-caking ingredients. Be sure to check labels. To my keep garlic powder from clumping I put a desiccant from an old supplement bottle in it. Works like a charm.

Vinegar → You can use whatever vinegar you like to make the vinaigrette in this recipe. We often use raw apple cider vinegar with the “mother.” Vinegar can help kill pathogens, including bacteria which is why it’s traditionally been used for cleaning and disinfecting.

Extra Virgin Olive oil → Contains dozens of phenolic compounds that feature impressive anti-microbial properties. Studies have shown that some of the compounds in EVOO have greater antimicrobial activity than commercial disinfectants and can reduce bacterial and viral infections.

Raw honey → One of the most powerful and versatile anti-microbials on the planet.

Green onions → AKA scallions, studies show that these ancient onions may help jump-start your immune system by altering the levels of specific fighter cells that work to ward off infections. They also pack a concentrated dose of vitamin C.

Baby spinach → Baby spinach has all the healing benefits of larger leaf spinach including vitamins A and C plus folate, iron and calcium. Like all greens, it has an alkalizing effect on the body (which infections HATE.)

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Serves: 4 | Total recipe time: 30 min | Prep time: 4 min | Standing time if following Fatigue Friendly Instructions:  15 minutes | Difficulty rating: 🥄🥄🥄

  •  4 chicken thighs (6 ounces or less each)
  •  2 cups bone broth
  •  1 3/4 teaspoon salt, divided
  •  1⁄2 pound baby carrots
  •  1 tablespoon vinegar
  •  1 teaspoon honey
  •  3 tablespoons olive oil, divided
  •  3-4 green onions
  •  1⁄2 lemon
  •  1⁄4 teaspoon powdered garlic
  •  10 ounces baby spinach 

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Pre-heat you oven to 475° F.

In a medium sized pot with a fitted lid, place the chicken thighs, skin side down so they’re all nestled together in a single layer.

Add the 2 cups bone broth and 1/2 teaspoon of the salt to the pot and bring to a boil on medium high heat with the lid on.

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Open the bag of carrots and dry them using a kitchen towel.  I do this by dumping the carrots on the towel,  folding it back over them, and then pressing on the carrots to absorb any moisture. This is the secret to getting the carrots crispy later! 

Okay, good. Ditch the towel and cut carrots in half diagonally to form wedges.

When you see steam bubbling out of the pot with the chicken, set a timer for 10 minutes.

In a small bowl, combine 1 tablespoon vinegar, 1⁄2 teaspoon salt, 1 teaspoon honey, and 1 tablespoon olive oil to make a vinaigrette.

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Trim the white part off the green onions and save for another use (if you’ve got a stock-stash going on the freezer, toss ‘em in). Slice the green tops (about 1⁄3 cup).

Add 2 tablespoons olive oil to a skillet over medium-high heat. Once hot, add carrots, 1/4 teaspoon salt, and cook 10 minutes, stirring occasionally. You wanna get those babies niiiiiiice and crispy.

When the timer goes off, gently remove chicken using tongs or a slotted spoon and place them on a baking dish, skin side up. Be careful when removing the thighs not to damage the skin, and leave the broth in the pot.

If there’s any extra skin that’s hanging off not-so-sexy-style, use kitchen scissors to trim it off and discard. There, now they look lovely!

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Use a paper towel to pat the chicken thigh skins as dry as possible. Optionally while whispering, “There, there, you’re gunna be so yummy my darlings.”

Cut a small lemon in half and squeeze the juice from 1 half over the thighs. Yes I know we just dried them. But lemon juice will actually make the skins crispier! You don’t have to use every last drop of juice, just enough to coat each thigh’s skin.

Sprinkle 1/2 teaspoon salt and 1/4 teaspoon garlic powder evenly over the thighs. To do this hold the measuring spoon a ways above the thighs and lightly tap the spoon with your index finger. I like to image that I’m sprinkling glitter.

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Put chicken in the oven on the middle rack under the heating coils and set timer for 6 minutes.

Okay, back to the carrots! Add the green onions and stir for 1 minute. DONE! Remove the carrots and divide onto serving plates. Using a spatula, scrape the skillet clean and return it to stove over medium-high heat.

When oven timer goes off, turn off the oven but keep door closed. Turn on broiler, set to low, and broil for 4 minutes or until golden brown (all ovens are a bit different). This last step is what gives the skin its extra-irresistible crispiness.

Pour 1⁄4 cup of cooking broth from the chicken thighs into the hot skillet. Add the spinach and stir to quickly wilt it. Do this in two batches if necessary.

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Remove from heat, pour the vinaigrette over the spinach and mix. It’s done too now!

Remove the chicken from the oven and check in the internal temperature. It should be at last 165 degree F.

Lastly, add the spinach and chicken to the serving plates with the carrots. 

✨ YAAAAAY! You did it! Congratulate yourself on preparing a healthy, balanced meal, give thanks and enjoy!

The next set of instructions was lovingly adapted for folks experiencing chronic fatigue. If you’d like to skip it click HERE to get to the rest of the post.

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Need to sit often?  I recommend pulling a stool or chair up the counter by the stove. There’s plenty of opportunities to sit as you prepare this recipe.

Preheat oven to 475 (F). Gather the ingredients as well as a paper towel, a kitchen towel, a knife and cutting board and put them the counter (by your stool or chair.)

Grab a medium sized pot with a fitted lid, and place the chicken thighs, skin side down so they’re all nestled together in a single layer. Add the 2 cups bone stock and 1/2 teaspoon salt. Bring to a boil on medium high heat with the lid on.

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For the next several steps you can sit at the counter while you work.

Open the bag of carrots and dry them using a kitchen towel.  I do this by dumping the carrots on the towel, folding it back over them, and then pressing on the carrots to absorb any moisture. This is the secret to getting the carrots crispy later!

Good! Ditch the towel and cut carrots in half diagonally to form wedges.

When you see steam bubbling out of the pot (about 4 min) set a timer for 10 minutes.

Into a small bowl, combine 1 tablespoon vinegar, 1⁄2 teaspoon salt, 1 teaspoon honey, and 1 tablespoon olive oil to make a vinaigrette.

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Trim the white part off the green onions and save for another use (if you’ve got a stock-stash going on the freezer, toss ‘em in). Slice the green tops (about 1⁄3 cup).

Okie-dokie, if you’ve been sitting now it’s time to get up and start cooking the carrots.

Add 2 tablespoons olive oil to a skillet over medium-high heat. Once hot, add carrots and 1/4 teaspoon salt, and cook 10 minutes, stirring occasionally. You wanna get those babies niiiiiiice and crispy. Sit as needed.

When the timer goes off, get up and gently remove chicken using tongs or a slotted spoon. Place them on a baking dish, skin side up. Be careful when removing the thighs not to damage the skin, and leave the broth in the pot.

If you have your chair/stool near the counter with the chicken thighs, and you grab the lemon, garlic powder, salt, paper towel and scissors, you can sit for the next few steps.

See any extra skin that’s hanging off not-so-sexy-style? Then use kitchen scissors to trim it off and discard. There, now they look lovely!

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Use a paper towel to pat the chicken thigh skins as dry as possible. Optionally while whispering, “There, there, you’re gunna be so yummy my darlings.”

Cut a small lemon in half and squeeze the juice from 1 half over the thighs. Yes I know we just dried them. But lemon juice will actually make the skins crispier! You don’t have to use every last drop of juice, just enough to coat each thigh’s skin.

Sprinkle 1/2 teaspoon salt and 1/4 teaspoon garlic powder evenly over the thighs. To do this hold the measuring spoon a ways above the thighs and lightly tap the spoon with your index finger. I like to image that I’m sprinkling glitter.

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Alright, last push, you’re almost done! Take a deep breath and get ready to finish your meal masterpiece!

Put chicken in the oven on the middle rack under the heating coils and set timer for 6 minutes.

Okay, back to the carrots! Add the green onions and stir for 1 minute. DONE! Remove the carrots and divide onto serving plates. Using a spatula, scrape the skillet clean and return it to stove over medium-high heat.

When oven timer goes off, turn off the oven but keep door closed. Turn on broiler, set to low, and broil for 4 minutes or until golden brown (all ovens are a bit different). This last step is what gives the skin its extra-irresistible crispiness.

Pour 1⁄4 cup of cooking broth from the chicken thighs into the hot skillet. Add the spinach and stir to quickly wilt it. Do this in two batches if necessary.

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Remove from heat, pour the vinaigrette over the spinach and mix. It’s done too now!

Remove the chicken from the oven and check in the internal temperature. It should be at last 165 degree F.

Lastly, add the spinach and chicken to the serving plates with the carrots.

✨ YAAAAAY! You did it! Congratulate yourself on preparing a healthy, balanced meal, give thanks and enjoy!

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If making healing meals feels overwhelming, don’t worry, you’re not alone. It’s why a bunch of us AIP bloggers put together a collection of 120 FULL MEAL recipes: we knew our community needed a resource that made making anti-inflammatory AIP meals easy.

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So if you found this 30 minute meal recipe to be helpful, the 30 Minute Meals for the Paleo AIP ebook is for YOU. And don’t forget: when you get your copy you’ll also get Freezer Cooking for the Paleo AIP for free! Click here to get both cookbooks now!

Healing is hard work. Tasty allergen-free cooking doesn’t have to be!

Forks and hugs,

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P.S. What did you think of this meal? Did you use the Fatigue Friendly Instructions or the Basic ones?

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“All things are difficult before they are easy.” ~ Thomas Fuller

Did you enjoy my recipe for Crispy Garlic Chicken with Warm Spinach Salad & Carrots?  Subscribe to my newsletter and never miss a post.  And for everyday wellness tips and inspiration be sure to follow me on Instagram and Pinterest.

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Other Books in the Paleo AIP Community E-Cookbook Series:

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S O U R C E S :

https://draxe.com/nutrition/vegetables/scallions/

https://www.tasteofhome.com/article/does-baby-spinach-have-the-same-health-benefits-of-regular/

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