NUTRITION

SERVINGS

INGREDIENTS

4.6 oz Boneless Skinless Chicken Thighs

1.5 cups Broccoli Florets

2.5 cups Cauliflower Florets

1 tbsp Olive Oil

1 tsp Ghee

2 cloves Garlic, minced

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets with half of the olive oil, sea salt, and black pepper, then spread them on the baking sheet and roast for 15-20 minutes until the edges are crispy.

• 3

  Place the cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until they are very tender.

• 4

  While vegetables cook, season the chicken thighs with salt, pepper, and your favorite dried herbs.

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken thighs for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 6

  Transfer the steamed cauliflower to a blender or food processor, add the ghee and minced garlic, and blend until smooth and creamy.

• 7

  Plate the seared chicken thighs alongside the roasted broccoli and a generous scoop of the garlic mashed cauliflower.