NUTRITION

SERVINGS

INGREDIENTS

7 oz Chicken thighs (boneless, skinless)

0.5 tbsp Extra virgin olive oil

1 tsp Garlic powder

1 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

1 cup Cauliflower florets

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Pat the chicken thighs dry with a paper towel to ensure a good sear, then place them in a large mixing bowl.

• 3

  Add the extra virgin olive oil, garlic powder, dried oregano, sea salt, and black pepper to the bowl, tossing thoroughly to coat the chicken.

• 4

  Place the seasoned chicken thighs on one side of the prepared baking sheet in a single layer.

• 5

  In the same mixing bowl, toss the asparagus spears and cauliflower florets with the remaining oil and spice residue until lightly coated.

• 6

  Spread the vegetables onto the other side of the baking sheet, ensuring they are not overcrowded so they roast rather than steam.

• 7

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

• 8

  Remove from the oven and immediately drizzle the fresh lemon juice over the chicken and vegetables to brighten the flavors before serving.