RECIPE SUMMARY
Makes 4 servings: Each serving counts toward 1 serving protein, 1 tablespoon oil, ½ cup vegetables (all restricted vegetables), ¼ cup dairy option
INGREDIENTS
DIRECTIONS
Preheat the oven to 350ºF.
Heat an oven safe pan (like a dutch oven) over medium high heat, add the oil.
Season the chicken with a portion of the sea salt and black pepper then place the thighs in the hot pan.
Sear the chicken thighs on both sides, allowing a golden brown color to form. Remove the chicken from the pan. Add in the sliced onions and cook until translucent, 7-8 minutes, stirring often.
Add the chicken back to the pan and add in the remaining sea salt and black pepper, the apple cider vinegar, and cashew milk
Place the entire dish in the oven for 30 minutes. Remove from the oven and serve.
Ingredients
Directions
Preheat the oven to 350ºF.
Heat an oven safe pan (like a dutch oven) over medium high heat, add the oil.
Season the chicken with a portion of the sea salt and black pepper then place the thighs in the hot pan.
Sear the chicken thighs on both sides, allowing a golden brown color to form. Remove the chicken from the pan. Add in the sliced onions and cook until translucent, 7-8 minutes, stirring often.
Add the chicken back to the pan and add in the remaining sea salt and black pepper, the apple cider vinegar, and cashew milk
Place the entire dish in the oven for 30 minutes. Remove from the oven and serve.