NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

0.5 tbsp extra virgin olive oil

1 cup cauliflower florets

0.5 cup sweet potato

2 clove garlic

1 tsp fresh ginger

0.5 tsp ground turmeric

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

1 tsp lemon zest

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato into small half-inch pieces; mince the garlic and finely grate the fresh ginger.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, minced garlic, grated ginger, turmeric, oregano, sea salt, black pepper, lemon juice, and lemon zest to create a marinade.

• 4

  Place the chicken thighs on one side of the prepared baking sheet and the cauliflower florets and sweet potato cubes on the other side.

• 5

  Drizzle the marinade over both the chicken and the vegetables, tossing each section thoroughly to ensure an even coating.

• 6

  Roast in the oven for 25 to 30 minutes, tossing the vegetables halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before serving to keep it juicy.