Roasted Chicken Thighs with Cauliflower Rice & Broccoli
Nutritional Information
Meal-prep friendly dish of oven-roasted skin-on chicken thighs served with whole-food cauliflower 'rice' and steamed broccoli. No added oils; chicken skin renders natural fat.
This recipe is originally for 1 servings. How many are you cooking for today?
- 2 mediums skin-on chicken thighs (bone-in preferred)
- 1 cup cauliflower rice (finely chopped cauliflower)
- 3 cups broccoli florets
- 1 teaspoon fresh thyme leaves
- 1 lemon lemon wedge for serving
Preheat oven to 425°F (220°C). Pat chicken thighs dry, season with thyme. Place on a rack over a baking sheet and roast 30–35 minutes until internal temperature reaches 165°F (74°C).
While chicken roasts, steam broccoli until tender-crisp (4–6 minutes).
Pulse cauliflower florets in a food processor until rice-sized, then briefly sauté in the warm pan used for broccoli (using only residual moisture) or steam 2–3 minutes until tender.
Serve chicken thighs over cauliflower rice with broccoli on the side and a squeeze of lemon.
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