Day 28 / Lemon Chicken & Pan-Fried Chicken

Pan-Roasted Chicken Legs

I recently watched Food Inc. I always knew if I saw what really went on with factory farming that I'd probably become a vegetarian. However, part of the movie discussed some farms who are still doing it the right way (i.e. they let their animals eat things like grass, give them enough room to roam around, and don't stuff them with hormones...and actually let them see and feel the sun). It's a really informative documentary if you haven't looked.
Anyways, I am trying to be more conscious of what meat I buy, am avoiding companies like Perdue that only do factory farming and treat their farmers like crap. However, the better stuff is expensive. I've decided I don't need to eat meat every meal, or even every day. Chicken legs are also cheaper than chicken breasts and luckily I know two great whole30 friendly recipes using legs (thighs and breasts with skin and bones work well too).

At lunch, I made pan-roasted chicken with a kale/avocado salad. I used this recipe. Toward the end, I added a couple of lemon slices to add some extra flavor. And I defintely made the smoke alarm go off...woooorth it.

At dinner, I used the rest of the chicken legs to make Lemon Chicken. A trusty recipe I use often. Turns out great every time. I roasted broccoli with lemon, olive oil, garlic, salt and pepper. I also did some pan-fried yellow potatoes with rosemary, salt and pepper. Delicious!