NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken thighs

0.25 cup non-fat Greek yogurt

1 tbsp lemon juice

1 tsp garlic

1 tsp ginger

1 tsp garam masala

0.5 tsp ground turmeric

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower florets

0.5 cup red bell pepper

0.5 tbsp extra virgin olive oil

PREPARATION

• 1

  In a medium bowl, whisk together the Greek yogurt, lemon juice, minced garlic, minced ginger, garam masala, turmeric, smoked paprika, sea salt, and black pepper until smooth.

• 2

  Place the chicken thighs in the bowl and coat thoroughly with the yogurt marinade; let them marinate for at least 20 minutes at room temperature or up to 4 hours in the refrigerator.

• 3

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 4

  On the baking sheet, toss the cauliflower florets and sliced red bell peppers with the olive oil and a small pinch of salt.

• 5

  Spread the vegetables to the edges of the pan and place the marinated chicken thighs in the center, ensuring they are not touching.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before serving alongside the roasted vegetables.