NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken thighs

1 medium cauliflower

1 cup green beans

1.5 tbsp olive oil

0.5 tbsp ghee

0.25 cup Greek yogurt

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

1 tsp sea salt

0.5 tsp black pepper

PREPARATION

• 1

  Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.

• 2

  Pat the chicken thighs thoroughly dry with paper towels to ensure the skin becomes extra crispy during roasting.

• 3

  In a small bowl, combine 1 tablespoon of olive oil with the dried rosemary, dried thyme, half of the sea salt, and half of the black pepper.

• 4

  Rub the herb oil mixture evenly over the chicken thighs and place them on the prepared baking sheet, skin-side up.

• 5

  Roast the chicken in the oven for 15 minutes.

• 6

  While the chicken is roasting, break the cauliflower into small florets and steam them in a pot with a steamer basket for 10-12 minutes until very tender.

• 7

  Toss the trimmed green beans with the remaining 0.5 tablespoon of olive oil, minced garlic, and the remaining salt and pepper.

• 8

  After the chicken has roasted for 15 minutes, add the green beans to the same baking sheet and roast for an additional 12-15 minutes until the chicken is cooked through and the beans are tender-crisp.

• 9

  Transfer the steamed cauliflower to a high-speed blender or food processor along with the ghee and Greek yogurt, blending until completely smooth and velvety.

• 10

  Divide the cauliflower mash between two plates, top with the herb-roasted chicken thighs, and serve the garlic green beans alongside.