NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

1 cup cauliflower florets

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 mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper until well combined.

• 3

  Place the chicken thighs, trimmed asparagus spears, and cauliflower florets onto the prepared baking sheet.

• 4

  Drizzle the lemon-herb marinade 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 so they roast rather than steam.

• 6

  Slide the pan 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 with slightly caramelized edges.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute throughout the meat.