NUTRITION

SERVINGS

INGREDIENTS

7.5 oz boneless skinless chicken thighs

1 tsp olive oil

1 tsp arrowroot powder

1 tsp dried oregano

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tsp lemon zest

1 cup broccoli florets

1 cup asparagus spears

1 tsp fresh parsley

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 arrowroot creates a golden, crispy exterior.

• 3

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

• 4

  Place the chicken thighs, broccoli florets, and asparagus spears on the prepared baking sheet.

• 5

  Drizzle the lemon-herb mixture over the chicken and vegetables, tossing thoroughly with your hands to ensure an even coating.

• 6

  Spread the ingredients into a single layer, making sure the chicken pieces have space around them for maximum airflow and crispiness.

• 7

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

• 8

  Remove from the oven and garnish with freshly chopped parsley before serving immediately.