Roasted Chicken Thighs with Cauliflower and Carrots

Easy, tasty and crunchy. I love roasted cauliflower, it became crispy and fragrant, cumin goes great with carrots too. Inspired by Everyday Food.

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Yield: 2 servings

1 tbsp. olive oil
2 boneless, skinless chicken thighs
2 cups cauliflower florets
1 cup baby carrots
1/2 tsp. cumin
1 tsp. honey
salt and pepper

Preheat oven to 450F.

Heat large oven-proof skillet over medium-high, spray with cooking spray. Season chicken with salt and pepper. Add into skillet and cook until lightly browned on both sides.

Mix cauliflower, carrots, cumin, olive oil, honey, salt and pepper to coat. Add into skillet, put chicken on top and roast in oven, about 25-30 minutes until chicken done.

Serve chicken with cauliflower and carrots.

1 serving is about 215 calories

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