Meal Hording with Mindy – Dinner Ideas: Paleo Lemon Chicken & Korean Ribs

Paleo Lemon Chicken


  • 2 pound boneless, skinless chicken thighs
  • 2 teaspoons fine sea salt
  • ⅓ cup olive oil
  • ⅓ cup lemon juice (juice of 2 lemons)
  • 3 tablespoons honey
  • 2 tablespoons dijon mustard
  • ⅛ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • 4-5 rosemary sprigs
  • spinach, to garnish
  • chopped fresh parsley, to garnish
  1. Preheat oven to 450 degrees.
  2. Sprinkle salt on top of all chicken thighs. Arrange chicken thighs in an 8×8 baking sheet.
  3. Whisk together olive oil, lemon juice, honey, mustard, pepper and red pepper flakes. Pour mixture on top of chicken, pressing the chicken down into the mixture to cover as much as possible.
  4. Press rosemary sprigs in the dish throughout.
  5. Bake for 25 minutes or until no pink remains in chicken.
  6. Eat with some spinach or arugula. Garnish with fresh parsley.
I served with roasted asparagus!!!

– Korean or Flanken-style beef short ribs (cut across the bones) I used Boneless Short Ribs

Combine the following ingredients and marinate for up to 24 hours

– 4 cloves of garlic (I used about 2 tbsp. minced garlic)
– 1/3 c low sodium soy sauce
– 1/4 chopped scallions (I omitted)
– 2 tbsp toasted sesame oil 

To cook: Heat grill on a medium-high heat and grill 2-4 minutes per side and serve with veggie of choice and 1 serving (yellow) of brown rice, millet or quinoa. Pictured: 1 c. roasted broccoli and 1/2 c. millet. 

One Reply to “Meal Hording with Mindy – Dinner Ideas: Paleo Lemon Chicken & Korean Ribs”

  1. It’s hard to find knowledgeable people on this topic, but you sound like you know what you’re talking about! Thanks

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