NUTRITION

SERVINGS

INGREDIENTS

6 oz skinless boneless chicken thighs

1 tbsp extra virgin olive oil

1 cup cauliflower florets

1 cup asparagus spears

1 tbsp fresh lemon juice

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

• 2

  Pat the chicken thighs dry with a paper towel to ensure they roast properly rather than steam.

• 3

  In a large mixing bowl, toss the cauliflower florets and asparagus spears with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  In a small ramekin, whisk together the remaining olive oil, lemon juice, rosemary, thyme, garlic powder, and the rest of the salt and pepper.

• 5

  Rub the herb and lemon mixture evenly over both sides of the chicken thighs.

• 6

  Arrange the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly charred.

• 8

  Let the chicken rest for 5 minutes before serving to keep the juices locked in.