Makes 2 Servings
Macros: 232 Cal, Fat 9g, Carbs 13g, Fibre 1g, Protein 23g
227 grams Chicken Thighs (bone-in, skin removed)
1/8 tsp Black Pepper
1 1/2 tsps Extra Virgin Olive Oil
2 tbsps Lemon Juice
1 1/2 tsps Turmeric
1 tbsp Maple Syrup
1 cup Unsweetened Almond Milk
1 tbsp Arrowroot Powder
1/2 tsp Sea Salt
2 tbsps Fresh Dill (chopped, divided)
Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Add the chicken thighs to the baking sheet and top with pepper. Cook for 25 minutes or until cooked through.
While the chicken cooks, prepare the sauce. Add the oil, lemon juice, turmeric, maple syrup, almond milk, arrowroot powder, sea salt and half of the fresh dill to a saucepan. Cook over medium heat and whisk often until the sauce is heated through.
Place the chicken thighs in the sauce and spoon the sauce over the thighs. To serve, divide the chicken between plates along with the sauce. Top with the remaining dill and enjoy!
Leftovers : Refrigerate in an airtight container for up to three days.
Additional Toppings : Add chilli flakes or coconut yogurt.
Serve it With: Your favourite roasted veggies, rice and/or a side salad.
More Flavour: Add minced garlic to the sauce ingredients.