NUTRITION

SERVINGS

INGREDIENTS

6 oz Boneless skinless chicken thighs

1 cup Frozen broccoli florets

0.25 cup Cooked chickpeas

0.5 cup Flavor bomb tomatoes

0.25 cup Yellow onion

2 cloves Garlic

1 tbsp Gruyere cheese

1 tsp Extra virgin olive oil

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

1 stalk Celery

0.5 whole Apple

0.5 whole Cucumber

1 whole Green onion

PREPARATION

• 1

  Preheat oven to 400°F.

• 2

  Dice the yellow onion, mince the garlic cloves, and slice the celery, apple, and cucumber into bite-sized pieces.

• 3

  Season the chicken thighs evenly with sea salt and black pepper.

• 4

  In an oven-safe skillet, heat the extra virgin olive oil over medium-high heat and sear the chicken for 3 minutes per side until golden.

• 5

  Arrange the frozen broccoli, chickpeas, diced onion, and flavor bomb tomatoes in the skillet around the chicken.

• 6

  Squeeze the juice from the half lemon over the chicken and vegetables, then scatter the minced garlic throughout the pan.

• 7

  Transfer the skillet to the oven and roast for 15-18 minutes until the chicken reaches an internal temperature of 165°F.

• 8

  Sprinkle the shredded gruyere cheese over the chicken and vegetables during the final 2 minutes of roasting to melt.

• 9

  While the chicken roasts, toss the sliced cucumber, apple, celery, and chopped green onion together in a small bowl to create a crisp side salad.

• 10

  Serve the hot roasted chicken and vegetable medley immediately alongside the fresh apple-cucumber salad.