Ingredients
- 1 lb of chicken thighs boneless skinless - about 4 pieces
- 1 lb of radishes, cut ends and halved
- 10 springs of thyme - take off the stem and chop lightly
- 1 TBSP of Coconut Oil
- 1/2 tsp of salt
- 1/2 tsp of Pepper
- 1 tsp of granulated Garlic
Instructions
- Preheat oven to 425 degrees.
- In a bowl, prep all the veggies and meat and toss in the coconut oil, salt, pepper, granulated garlic, and thyme to coat.
- Add grease (nonstick spray or extra coconut oil) or add lined parchment paper (Affiliate Link) to the cookie sheet (Affiliate Link). I didn't use parchment this time, but probably would next time. Toss the coated meats and radishes onto the cookie sheet (Affiliate Link).
- Bake for 25-30 minutes depending on if the radishes are larger than normal.
Notes
Eat right away. The cooked radishes may be a little smelly the next day.
Nutrition
- Serving Size: 1
- Calories: 309.11 kcal
- Sugar: 2.13 g
- Sodium: 427.98 mg
- Fat: 22.49 g
- Saturated Fat: 8.15 g
- Trans Fat: 0.1 g
- Carbohydrates: 6.77 g
- Fiber: 3.03 g
- Protein: 20.09 g
- Cholesterol: 111.13 mg