Garlic Herb Chicken and Mushrooms

Name: Garlic Herb Chicken and Mushrooms
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 3 tablespoons sherry vinegar; 3 tablespoons extra virgin olive oil or avocado oil; 2 tablespoons coconut aminos; 1 tablespoon Red Boat fish sauce; 1 tablespoon Dijon mustard; 2½ teaspoons premium all-natural seasoning blend or fine sea salt; 3 pounds chicken thighs; 1 pound mixed mushrooms cut into bite-sized pieces; 2 large shallots thinly sliced; 3 garlic cloves minced; ¼ cup minced chives or minced Italian parsley

Mammal-Free

Prep: 15 min

Cook: 40 min

Total: 55 min

Looking for a delicious paleo Garlic Herb Chicken and Mushrooms? You've found the perfect dish. This recipe brings together wholesome ingredients like 3 tablespoons sherry vinegar, 3 tablespoons extra virgin olive oil or avocado oil, and 2 tablespoons coconut aminos to create a meal that is both satisfying and strictly paleo. Whether you are meal prepping for the week or cooking a family dinner, this dish is sure to impress.

Preparing this meal is straightforward, taking a total of 55 minutes from start to finish. It is highly accommodating to dietary needs: it contains no mammal products. Enjoy a healthy lifestyle without compromising on flavor!

Why This Fits the Paleo Diet

This Garlic Herb Chicken and Mushrooms is perfectly aligned with the Paleo philosophy. By focusing on whole, unprocessed ingredients like high-quality proteins, fresh vegetables, and healthy fats, it provides your body with the nutrient-dense fuel it was designed to thrive on.

We've ensured that this recipe is completely free of grains, refined sugars, legumes, and artificial additives. Whether your goal is to reduce inflammation, improve digestion, or simply enjoy a cleaner way of eating, this dish is a fantastic addition to your culinary rotation. Enjoy the benefits of ancestral eating without sacrificing taste!

Recipe

Ingredients

•3 tablespoons sherry vinegar
•3 tablespoons extra virgin olive oil or avocado oil
•2 tablespoons coconut aminos
•1 tablespoon Red Boat fish sauce
•1 tablespoon Dijon mustard
•2½ teaspoons premium all-natural seasoning blend or fine sea salt
•3 pounds chicken thighs
•1 pound mixed mushrooms cut into bite-sized pieces
•2 large shallots thinly sliced
•3 garlic cloves minced
•¼ cup minced chives or minced Italian parsley

Instructions

1.Grab a giant bowl and whisk together the sherry vinegar, oil, coconut aminos, fish sauce, Dijon mustard, and 2 teaspoons of your spice blend.
2.Toss the chicken thighs into the marinade, making sure every inch is coated. Cover and chill in the fridge for at least an hour (overnight is even better).
3.Ready to cook? Crank your oven to 400F on convection mode (or 425F on regular mode) with the rack in the middle.
4.Spread the sliced shallots, minced garlic, and bite-sized mushrooms across the bottom of a large baking dish, then dust them with the remaining spice blend.
5.Nestle the marinated chicken thighs right on top of the veggie bed, skin-side up. Pour any extra marinade over the whole thing.
6.Bake for 35-40 minutes until the chicken skin is crispy and cooked through. Shower with chives or parsley and serve!