Servings: 2

Marinade: subheading: Marinade:
2 tbsp avocado oil 2 tbsp avocado oil
2 tbsp balsamic vinegar 2 tbsp balsamic vinegar
1 ½ tsp Dijon mustard 1 ½ tsp Dijon mustard
½ tsp sea salt ½ tsp sea salt
Freshly ground black pepper, to taste Freshly ground black pepper, to taste
 
Roasted Veggies: subheading: Roasted Veggies:
1 lb. heirloom carrots, peeled and sliced into coins 1 lb. heirloom carrots, peeled and sliced into coins
1 cup bok choy, roughly chopped 1 cup bok choy, roughly chopped
2 bell peppers, roughly chopped 2 bell peppers, roughly chopped
2 tbsp coconut oil, melted 2 tbsp coconut oil, melted
2 tsp dried rosemary 2 tsp dried rosemary
1 tsp dried thyme 1 tsp dried thyme
¼ tsp grey sea salt ¼ tsp grey sea salt
Freshly ground pepper, to taste Freshly ground pepper, to taste

Marinade: subheading: Marinade:
Add marinade ingredients to a large Ziplock bag and swish around until mixed. Add chicken
thighs and marinate for 24 hours.
When ready to cook, preheat oven to 375F and remove thighs from marinade. Place marinated
chicken thighs on a cast iron skillet and cook in preheated oven for 35 to 40 minutes until internal
temperature reaches 165F.
Roasted Veggies: subheading: Roasted Veggies:
Preheat oven to 375F and set aside baking sheet. Place all ingredients on the baking sheet and toss
until all of the vegetables are coated. Slide into the preheated oven and roast for 25 to 35 minutes,
until the carrots are fork-tender. Remove from oven and serve alongside Balsamic Dijon Chicken.