NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower florets

1 cup green beans

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 3

  Place the chicken thighs, cauliflower florets, and trimmed green beans onto the prepared baking sheet.

• 4

  Drizzle the garlic-herb oil mixture over the chicken and vegetables, using your hands or tongs to toss everything until thoroughly and evenly coated.

• 5

  Spread the ingredients out into a single layer, ensuring the chicken thighs have space around them to roast rather than steam.

• 6

  Slide the tray into the oven and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender-crisp with golden edges.

• 7

  Remove from the oven and immediately drizzle with fresh lemon juice to brighten the savory flavors before serving.