BALSAMIC SAGE CHICKEN THIGHS OVER ZUCCHINI NOODLES

~ serves 3; gluten-free, dairy-free, nut-free, Whole30, & Paleo

- 6 boneless, skinless chicken thighs (~20 oz)

- ¼ cup balsamic vinegar

- 2 TBSPs dijon mustard

- 1 ½ TBSPs ghee

- 1 TBSP extra-virgin olive oil

- 3-4 garlic cloves, minced

- 2 green onion stalks, roughly chopped

- 1 teaspoon dried sage

- 6 handfuls spinach or kale (chopped)

- 2 medium zucchini, spiralized (OR store bought spiralized zucchini "zoodles")

- 1 can mushrooms or 1 cup fresh mushrooms, sliced

- 1 cup full-fat coconut milk

     Add the ghee to a 9-inch cast-iron skillet (or other 9-inch) skillet and heat to medium heat. Next, place the chicken thighs in the skillet tops down. After 2 minutes flip the chicken thighs. Add the minced cloves, chopped greens onions, and mushrooms to the skillet (sprinkling over top of the thighs as well); cover and cook for 4 minutes. While the thighs are browning, whisk together the balsamic vinegar, mustard, sage, and coconut milk in a bowl. Add the sauce mixture to the skillet (overtop of the thighs) and let everything simmer on low heat for an additional 5 minutes uncovered.

     During this time prepare the zucchini noodles ("zoodles"). Trim the ends of the zucchini and spiralize the squash using a spiralizer or julienne peeler. Once you have formed “noodles” heat a large skillet over medium heat and add ½ TBSP olive oil. Sauté the zoodles for 2-3 minutes (stirring every minute) so that they are tender but still somewhat crisp. Remove the noodles from the pan and set aside. In the same skillet, add the 6 handfuls of kale or spinach and sauté just until it wilts.

     To assemble the plate, add ⅓ of the zucchini noodles to the plate, then layer with ⅓ of the wilted greens, and top with two chicken thighs. Pour ⅓ of the sauce over everything.