One Pan Whole30 Dinner

So much yum! Brief description: chicken thighs, kalamata olives, artichoke hearts, and brussel sprouts. Delicious, nutritious, and Whole30 compliant!

Ingredients:

Clarified Butter or Ghee

Yellow Onion (finely diced)

Fresh Garlic Clove (minced)

Artichoke Hearts (frozen)

Kalamata Olives

Chicken Thighs (skin on is best)

Salt & Pepper

Cashew Milk (optional)

Brussel Sprouts

Fresh Lemon Juice

Directions:

-Melt a couple of tablespoons of butter in a large pan (bonus: make it in a cast iron skillet!!!)

-Add onion and garlic over medium heat. Cook until golden brown. 

-Add frozen artichoke hearts and kalamata olives. Stir until artichokes separate and are mostly cooked through. Add salt to taste. 

-Add more butter at this point if necessary and spread all ingredients evenly on bottom of pan. 

-Place chicken thighs skin up on top of other ingredients in pan. Rub a thin layer of butter on the skin and sprinkle salt and pepper in top. Cover pan for 10 minutes. 

-Flip chicken skin side down so that the skin is making direct contact with the oil and the pan. Add 1/3 cup cashew milk and cover pan. 

-Prepare brussel sprouts by cutting bottom off (where it would connect to the stem), and slicing in half vertically. 

-Add brussel sprouts to the sides of the pan and cover again. 

-After 5 minutes, stir sprouts so that they get coated with the oil and juices. Sprinkle with salt and squeeze a little lemon juice on top.  

-Cook for another 5 minutes or until brussel sprouts are cooked through. 

*If cooking in a cast iron skillet, preheat oven to 425 and after placing chicken on top of olives and artichokes, put in the oven for 15-20 minutes. Add brussel sprouts and bake another 10-15 minutes or until chicken and brussel sprouts are cooked through.