NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

0.5 cup sweet potato

1 cup cauliflower florets

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Peel the sweet potato and cut it into half-inch cubes, then break the cauliflower into bite-sized florets.

• 3

  Place the chicken thighs, sweet potato cubes, and cauliflower florets onto the prepared baking sheet.

• 4

  Drizzle the olive oil and lemon juice over the chicken and vegetables.

• 5

  Sprinkle the sea salt, black pepper, garlic powder, and dried oregano evenly over everything.

• 6

  Toss the ingredients together with your hands or tongs until everything is well-coated in oil and spices.

• 7

  Spread the mixture into a single layer, ensuring the chicken pieces are not covered by the vegetables.

• 8

  Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 9

  Let the chicken rest for 5 minutes before serving to ensure it remains juicy.