NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 cup cauliflower florets

1 medium sweet potato

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes, and break the cauliflower into small, bite-sized florets.

• 3

  In a small bowl, whisk together the olive oil, minced garlic, finely chopped rosemary, sea salt, and black pepper.

• 4

  Place the chicken thighs, sweet potato cubes, and cauliflower florets in a large mixing bowl and pour the herb oil over them.

• 5

  Toss everything together until the chicken and vegetables are evenly coated in the oil and aromatics.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken pieces are not touching for even browning.

• 7

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

• 8

  Remove from the oven and drizzle the fresh lemon juice over the entire tray before serving hot.