Sheet Pan Chicken and Mushrooms

1 large shallot thinly sliced

3 tablespoons sherry vinegar or balsamic vinegar

3 tablespoons extra virgin olive oil avocado oil, melted ghee, or fat of choice

1 tablespoon coconut aminos

1 tablespoon Red Boat fish sauce

1 teaspoon Magic Mushroom Powder or Diamond Crystal kosher salt if using fine grain salt or Morton’s kosher salt, use ½ teaspoon

1½ pounds boneless skinless chicken thighs

1 pound assorted mushrooms cut into the same size pieces

¼ cup minced fresh Italian parsley and/or chives

Directions at nomnompaleo.com

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