Whole 30 Cinnamon & Cilantro Crusted Chicken Thighs with Roasted Broccolini

Cinnamon & Cilantro Crusted Chicken Thighs with Roasted Broccolini

Ingredients:
Boneless Skinless Chicken Thighs
Broccolini
Chopped Cilantro
Cinnamon Powder
Sea Salt
Coconut Oil

Instructions:
1. Heat coconut oil in a pan on medium high heat.
2. Season both sides of chicken with sea salt, cinnamon powder, and cilantro.
3. Once oil is hot, place pieces of chicken into the pan. Do not touch for 5-6 minutes. This will brown the chicken.
4. After 5-6 minutes, flip chicken over. Again, do not touch for another 5-6 minutes.
5. Depending on how thick your chicken is, you may need to flip and cook the other side again.
6. You can cut into a thick piece of chicken to check for doneness. Allow other pieces to rest for 10 minutes, then serve with veggies.

Roasted Broccolini:

Ingredients:
Broccolini
Coconut Oil
Kosher Salt

Instructions:

1. Preheat oven to 400 degrees F. I started my broccolini first before fish since it takes a little longer to cook than the fish.
2. Rinse broccolini and spread them out on a sheet of foil on top of a cookie sheet.
3.Sprinkle kosher salt all over.
4. Drizzle all over with melted coconut oil.
5. Cook for about 20 minutes.