NUTRITION

SERVINGS

INGREDIENTS

8 oz Boneless skinless chicken thighs

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 cup Broccoli florets

0.5 tsp Red pepper flakes

PREPARATION

• 1

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

• 2

  Pat the chicken thighs completely dry with paper towels to ensure the exterior browns and crisps effectively.

• 3

  In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Add the chicken thighs and broccoli florets to the bowl, tossing thoroughly until every piece is evenly coated in the herb marinade.

• 5

  Spread the chicken and broccoli onto the prepared baking sheet in a single layer, making sure not to crowd the pan so the vegetables roast rather than steam.

• 6

  Roast for 22-25 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli edges are delightfully charred.

• 7

  Remove from the oven and garnish with red pepper flakes for a subtle kick of heat before serving.