gluten free recipe

2

Crispy, Juicy Chicken Thighs – Meal Prep 

A quick recipe for your meal prep needs 

Ingredients 

Boneless, skinless chicken thighs 

Seasoning blend – 1 tsp of each: kosher salt, black pepper, lemon granules, dried oregano, granulated onion, granulated garlic, smoked paprika, and ancho chili powder 

Freshly minced parsley or cilantro 

Olive oil

Lemon juice  

Directions 

Using the seasoning blend, fresh herbs, and lemon juice, and olive oil, create a marinade for the chicken thighs and let marinate for about 2 hours in the fridge, removing 30 minutes prior to grilling. 

Preheat your oven to 375 degrees Fahrenheit and heat a cast iron pan over medium high heat. 

Sear the chicken thighs on each side to develop a crispy skin and finish in the oven until the internal temperature reaches 165 degrees Fahrenheit. 

Slice and portion for meal prep. 

Enjoy! 

Vegan Rustic Chive and Chickpea Crackers

I am calling these crackers rustic because you shape them by hand.  No need to roll out the dough and stamp them into neat rounds or squares.  Just slap them together and, ta-da! Crackers!

These crackers are crunchy and are perfect for dipping into a hearty soup or spreading a spicey nut cheese on.

The reason why these crackers are crunchy is because I used dried chickpeas.  I processed them until most of the chickpeas become flour;  the secret is to leave small bits of chickpeas.

Ingredients:

2 cups organic dried chickpeas
4 T water
3 T organic chives, snipped into tiny pieces
2 T organic extra virgin olive oil
2 t organic garlic powder
1 t chive salt

Method:

Pre-heat oven to 400 degrees.

Line a large baking sheet with unbleached parchment paper; set-aside.

Place chickpeas into your food processor, blend until you get flour.  For a crunch flour, you’ll want to leave in very small pieces of chickpea.

Place the “crunchy flour” into a large bowl and add remaining ingredients.

Stir until a dough forms.

Scoop up approximently 1 tablespoon of dough.  Roll into a ball and flatten between your hands and place on baking sheet.

Bake 15-20 minutes, or until very lightly browned.

Store in an air-tight container.