NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

3 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

1 cup broccoli florets

1 cup cauliflower florets

0.5 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 425 degrees F and line a large sheet pan with parchment paper.

• 2

  Finely mince the garlic cloves and chop the fresh rosemary and thyme leaves.

• 3

  In a large bowl, toss the chicken thighs, broccoli, and cauliflower with the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper until evenly coated.

• 4

  Spread the chicken and vegetables in a single layer on the prepared sheet pan, ensuring they are not overcrowded to allow for proper browning.

• 5

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 degrees F and the vegetables are tender with charred edges.

• 6

  Remove from the oven and squeeze the fresh lemon juice over the entire tray before serving to brighten the flavors.