After this weekend I am more and more convinced that Mike and I are “beach people”. We went to Pagosa Springs, Colorado for a long weekend get away to go snowboarding with some friends.
I consider both Mike and I to be pretty athletic people. I mean, Mike played basketball in college and I played volleyball in college. We exercise, eat healthy, and live a fairly active lifestyle. So you would think that we would be good to go when it comes to athletic activities. Right? Well, apparently not.
Here is a pic of our first day snowboarding, super fun and absolutely beautiful!
Here is a pic, post first day of snowboarding.
Yup! Really, you did see that right! Both of us are in slings! Mine was diagnosed as a slight fracture to the radial head (aka elbow) and Mike BROKE his collar bone. So… needless to say. Either God was telling us to rest this vacation and this was the only way He could do that, or we truly are just made for the beach. (We still ended up having a blast, just from inside the ski lodge watching other people wipe out.)
The first thing I had to do after getting back from this amazing trip was fill up our empty pantry and frig. I decided on these Paleo Mustard Glazed Chicken Thighs. They are absolutely delicious, and I will enjoy every bite of them while watching the Finale of the Bachelor tonight! 🙂 I hope Lindsay wins!
So, to get started. Preheat oven to 425º. In a small bowl combine 1/4 cup of melted coconut oil (or butter).
Add 3 T. of stone ground (gluten free) mustard, 1 tablespoon balsamic vinegar, 1 teaspoon dry thyme, 1/2 tsp. dry sage, 1/2 tsp. sea salt, and black pepper. Mix until combined.
Then place 8 bone-in, skin-on chicken thighs on an oven-safe dish or baking sheet. Brush the mustard mixture over each thigh evenly.
Bake for 45 minutes or until thermometer reads 165ºF when inserted into the center of chicken thigh.
You’ll love this easy paleo recipe for glazed chicken breasts spiced with mustard and sage. With only 5 min of prep time it’s perfect for busy weeknight meals!
- 1/4 cup coconut oil or butter, melted
- 3 T. of stone ground mustard (gluten free)
- 1 T balsamic vinegar
- 1 teaspoon dry thyme
- 1/2 tsp. dried sage
- 1/2 tsp. sea salt
- black pepper
- 8 bone-in, skin-on chicken thighs
- Preheat oven to 425 degrees.
- In small mixing bowl, combine melted coconut oil, mustard, balsamic vinegar, black pepper, salt, thyme and sage.
- Place chicken thighs on a oven-safe dish, and brush the mustard mixture evenly over each one.
- Bake for 45 minutes or until temperature of chicken is 165 degrees. (insert thermometer into center of chicken thigh)
- Serving Size: 1 chicken thigh
- Calories: 202
- Sugar: 0 g
- Sodium: 352 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 14 g
- Cholesterol: 51 mg
Keywords: paleo chicken recipe