Last weeks Maple Chicken from the FASTer Way To Fat Loss was one of our new favorite recipes. It was light and still full of flavor. Well, you know I had to tweak it a little. Looking at it this could easily turn into a crockpot meal. Basically dump all ingredients into a crockpot and cook on low for 4 hours.
It called for a dutch oven. I have the rockcrock dutch oven from Pampered Chef and didn’t even think to use it. I used a frying skillet and then grabbed another baking dish. So needless to say I had a bigger mess than needed.
This recipe can be used for low carb or regular macro day. We ate this on a carb day so we topped our rice with the want to be sweet but not gravy.
In the FASTer Way we carb cycle. This helps our body burn fat and fuels our body to build muscle. This is done by the way we pair our workouts with our carb cycle.
Just a little reminder, I am not a dietician. These recipes are not endorsed by the FASTer Way. The recipes are meant to help you create meals and ideas for your cooking at home. Happy Cooking.
3 pounds of chicken thighs without bone and skin
1 1/2 tsp sea salt
1 tsp of black pepper
1 bunch of garlic still connected
2 tsp of olive oil or vegetable oil
1 whole onion chopped
2 tsp minced ginger
2 tsp marjoram
2 Tablespoons of maple syrup
6 large carrots or a bag of mini carrots
Preheat the oven to 350oF (177oC).
Season the chicken with half the salt and pepper
Slice the top off of the head of the garlic and peel away the skin so the
cloves are showing.
Wash and peel carrots. Cut up into 1 inch pieces.
In a dutch oven or heavy frying skillet on the stove, over medium heat, add the extra virgin olive oil.
Heat the oil and add in the chicken. Cook for 3 minutes per side.
If using a dutch oven simply add the carrots, onions, marjoram,
ginger, garlic and maple syrup and season the veggies with the remaining
salt. (If using a heavy skillet – follow this instruction line and place all ingredients in this line into a baking dish. When chicken is done, you will dump oil and chicken into baking dish with veggies)
Place in the oven and cook for 22 to 25 minutes uncovered.
Remove from the oven and set the chicken aside. Take fork and break up garlic pods. Cook the carrots for an additional 10-15 minutes if needed until they are fork-tender. Divide onto plates and serve over rice if it’s a carb day. If it is low carb serve over cauliflower rice.
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