*This recipe makes 4 servings, you can store leftovers in the fridge for 3-5 days

Ingredients:

Chicken Thighs:
2 tablespoon olive oil
4 bone-in, skin-on chicken thighs
1 cup chicken stock
3 limes, juiced
2 garlic cloves, minced
1/2 cup cilantro
1 tablespoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon chili powder

Cabbage:
1/2 head of cabbage (quartered into 4 slices, leave the cabbage core intact)
2 tablespoon olive oil
2 limes, juiced
2 1/2 teaspoon sriracha hot sauce
salt & pepper to taste
optional toasted sesame seed garnish

Instructions:

1. preheat oven to 400 degree F
2. in a small bowl mix together seasoning rub including the garlic powder, paprika, salt, pepper, chili powder and nutmeg
3. pat dry the chicken thighs and generously season with the rub, set aside.
4. in a small bowl, make dressing for cabbage by whisking together the juice from 2 limes, 2 tablespoons of olive oil and the sriracha hot sauce.
5. on a foil lined cookie sheet spread out the cabbage slices and cover both sides with lime/sriracha dressing using a basting brush (you should have leftover dressing to use halfway through roasting).
6. in a large pan over medium-high heat add the remaining 2 tablespoons of olive oil and let heat for about 3 minutes before adding the chicken thighs (skin side down).
7. leave the chicken thighs to cook on their skin side down for about 5 minutes until slightly browned then flip and let cook an additional 3-4 minutes on the bottom then remove from heat (keeping the stove top on) and put in a 8X8″ baking dish.
8. add the chicken stock to the pan you just cooked the chicken in and using a rubber spatula, scrape off the pieces from the bottom of the pan. Let the stock  come to a steady simmer and then add the minced garlic cloves and juice from 3 limes. Let simmer about 5 minutes
9. turn the stove top off and stir in the cilantro, then pour the mix over the chicken thighs and cover with foil
10. place the cookie sheet with cabbage and the covered chicken thigh baking dish and place in over, let cook for 15 minutes.  Flip the cabbage and baste on the remaining sriracha lime dressing and uncover the chicken thigh dish and let cook an additional 15 minutes.
11. Plate a chicken thigh alongside a cabbage slice and garnish the chicken with fresh cilantro and the cabbage slice with toasted sesame seeds and enjoy!

Macros Per Serving:
Calories: 385.5
Carbs: 14.6 g
Net Carbs: 11.7 g
Fat: 25.2 g
Protein: 26.5 g