Baked Italian Chicken Thighs is a flavorful low carb dinner that is Paleo & Keto friendly. Seared chicken thighs sit on a bed of healthy veggies and homemade marinara. It’s then baked off in the oven for a whole foods dinner without deprivation!
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It was the first day of school here in LA, and my oldest started Kindergarten! It’s a really big deal, and I thought I would be sad leaving her, but I actually felt really peaceful about it. Thank you, God!
A big part of that was because my Boo was so incredibly cool and confident - it made me feel cool and confident too. She marched right into her new classroom, found her seat and asked if she could color haha
I asked her if she was nervous, but she said no. To tell the truth, I knew she wasn’t before I even asked. She’s always loved people and loved learning. She will talk the ear off of anyone who will listen, she takes asking “why?” to a whole new level, and she is always saying, “Let’s do something I’ve never done before!” How could a kid like that not thrive in school?
When I picked her up she was all smiles. At first she said, “It was fine. Nothing to tell about.” But after some verbal poking and prodding I got the following information out of her:
- She likes her teacher.
- She made a new friend whose name she can’t remember.
- She spilled almost all her apple slices on the floor at lunch time.
- The class can work together to earn rewards by listening and being polite, and they think they are going to get one by tomorrow.
Sound like a winning day to me!
At the end of our first ever official school day, I’m feeling pretty tired but pleased with how it went.
I have three Private Chef clients at the end of this week, so that combined with school has got me thinking about easy meals I can throw together for my family ahead of time.
If you live in the LA area, check out my Private Chef in-home food preparation service! Affordable, healthy, and fuss free. I do the shopping, cook and clean up. All you do is heat and enjoy! Click >here< for more info
These Baked Italian Chicken Thighs are high on my list! It’s so easy to prepare ahead of time, then put the entire pan into the oven when you’re ready to make dinner.
Thirty minutes later, you have a low carb, whole food dinner that your family will love and you will feel AWESOME about serving.
My family doesn’t do a lot of starchy foods so this Baked Italian Chicken Thighs is a meal in itself for us, but if you want a little more heft to your dinner, you could serve this over pasta, rice or mashed potatoes.
If you want more than this but still don’t want carbs - try cauliflower rice or a big bed of sauted spinach!
These Baked Italian Chicken Thighs are really versatile. Here are a few ideas of what you can do with them!
- PIN the recipe for when you need a meal to take to a friend who is ill or just had a baby!
- Freeze it for a night when you need something but don’t have time to cook.
- Swap the thighs for breasts if you like white meat better.
- Smother with mozzarella cheese for the last ten minutes of baking.
- Use store bought marinara for an extra easy shortcut.
Do you have a favorite healthy dinner that you make ahead of time for your family? Share it in the comments!
Vanessa at The Cheerful Kitchen
Yields Serves 6-8
Baked Italian Chicken Thighs is a flavorful low carb dinner that is Paleo & Keto friendly.
10 minPrep Time
30 minCook Time
40 minTotal Time
Save RecipeIngredients
- 1 red pepper
- 1 large red onion
- 1-2 heads of broccoli
- 1 14oz can tomato puree
- 1 T tomato paste
- 1 T minced garlic 3-4 cloves
- 1/2 tap each dried thyme, basil, oregano, pepper
- 1 tsp salt
- 6-8 bone in skin on chicken thighs
- Olive oil
- Salt and pepper
Instructions
- Salt and pepper thighs on skin side then put into a large skillet heated to High with 2T of oil, then season other side too. Brown on both sides, about 3 minutes a side, and remove to a plate. They do not need to be cooked through because they are going into the oven.
- Slice pepper and onion into long thin strips, and cut broccoli into large florets. Put all the vegetables into a baking dish, drizzle with olive oil and season with salt and pepper. Stir to coat the veggies with oil and seasoning.
- *In a bowl, mix together tomato sauce, tomato paste, basil, thyme, oregano, garlic, salt and pepper. Pour the sauce over the vegetables. Place the browned chicken thighs on top of everything, evenly spaced out.
- Bake for 30 minutes at 375 degrees. Serve hot.
Notes
*Sub homemade marinara sauce with store bought for an extra easy shortcut.
Try these other low carb chicken dishes:
Mushroom Chicken with Sugar Snap Peas - Paleo
Paleo Orange Chicken & Beets with Thyme
Almond Crusted Chicken with Mango Relish
PIN IT!
overdressedgal says
Erika Ortega says