6 chicken thighs, skin on
2 tablespoons sundried tomatoes, packed in oil
2 tsp fresh thyme
salt
pepper
1 lb fresh escarole
1 lb fresh cauliflower, riced
Wash chicken thighs and pat dry. Mix the sundried tomatoes, thyme, 1 tsp olive oil, salt and pepper. Slip under the skin of the chicken, being careful not to detach the skin. Sprinkle any leftover oil and tomatoes over the top of the chicken with another sprinkle of salt and pepper, to taste. Bake in a 425 degree oven 45 minutes, or until chicken is 165 degrees on a meat thermometer. Feel free to broil for a few minutes for nice color.
Meanwhile, place cauliflower in a pot with a bit of kosher salt, and cover with water. Steam until tender. Drain water, and mix in 1 tbsp ghee. Saute escarole in olive oil with salt and pepper until tender. You can add chopped garlic if desired, just at the end.
When meat is done, plate with cauliflower rice first, topped with escarole, and chicken thighs, and fresh parsley.
The chicken thighs are simple and easy to make. The idea was taken from the Whole 30, Fast and Easy cookbook by Melissa Hartwig. It's a great resource for recipe ideas, highly recommend it!