NUTRITION

SERVINGS

INGREDIENTS

8 oz Boneless skinless chicken thighs

0.5 tbsp Extra virgin olive oil

1.5 cups Broccoli florets

1 tbsp Fresh lemon juice

0.5 tsp Dried oregano

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 sheet pan with parchment paper.

• 2

  Pat the chicken thighs completely dry with paper towels to ensure the surface develops a golden, crispy texture during roasting.

• 3

  In a large mixing bowl, whisk together the olive oil, lemon juice, 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

  Arrange the chicken and broccoli in a single layer on the prepared sheet pan, making sure to leave space between the pieces so they roast rather than steam.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 3 minutes before serving to keep the meat juicy.