NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

1 cup broccoli florets

1 cup cauliflower florets

2 tbsp orange juice

1 tbsp lemon juice

1 tsp lemon zest

1 tsp orange zest

1 clove garlic

1 tbsp fresh cilantro

0.5 tbsp butter

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the orange juice, lemon juice, lemon zest, orange zest, minced garlic, and melted butter until well combined.

• 3

  Pat the chicken thighs dry with a paper towel and season both sides evenly with the sea salt and black pepper.

• 4

  Place the chicken thighs on one half of the prepared baking sheet and spread the broccoli and cauliflower florets on the other half.

• 5

  Drizzle the citrus-butter mixture over the chicken and the vegetables, using a spatula or tongs to toss the vegetables until they are lightly coated.

• 6

  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 slightly charred edges.

• 7

  Remove from the oven and let the chicken rest for 3 minutes before garnishing the entire tray with freshly chopped cilantro.