NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

0.75 cup sweet potato

1 cup cauliflower florets

2 tsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried rosemary

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Dice the sweet potato into half-inch cubes and break the cauliflower into small, uniform florets.

• 3

  Pat the chicken thighs dry with a paper towel and cut them into bite-sized pieces if preferred, or leave them whole for a heartier presentation.

• 4

  In a large mixing bowl, combine the chicken, sweet potatoes, and cauliflower.

• 5

  Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, and dried rosemary.

• 6

  Toss everything thoroughly until the ingredients are evenly coated in oil and spices.

• 7

  Spread the mixture across the prepared sheet pan in a single layer, ensuring the pieces aren't crowded so they roast rather than steam.

• 8

  Bake for 25 to 30 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender and slightly browned.

• 9

  Remove from the oven and garnish with finely chopped fresh parsley before serving warm.