NUTRITION

SERVINGS

INGREDIENTS

7.5 oz boneless skinless chicken thighs

0.75 cup cubed sweet potato

1 cup cauliflower florets

0.5 tbsp extra virgin olive oil

1 tbsp chili garlic sauce

1 tsp minced garlic

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lime 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 medium bowl, toss the cubed sweet potato and cauliflower florets with the olive oil, sea salt, and black pepper until evenly coated.

• 3

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 12 minutes.

• 4

  While the vegetables are roasting, whisk together the chili garlic sauce, minced garlic, smoked paprika, and lime juice in a small bowl to create the glaze.

• 5

  Pat the chicken thighs dry with a paper towel and coat them thoroughly on all sides with the chili-garlic mixture.

• 6

  Remove the baking sheet from the oven, push the vegetables to one side, and place the chicken thighs on the other side of the pan.

• 7

  Return the pan to the oven and roast for an additional 18 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 8

  Let the chicken rest for 3 minutes before serving to ensure the meat remains juicy and flavorful.