One Pan Chicken Thighs & Veggies
Makes 2 Servings
Macros: 558 cal, Fat 41g, Carbs 12g, Fibre 4g, Protein 37g
400g Chicken Thighs with Skin (bone-in, trimmed)
2 cups Broccoli (cut into florets)
1 Red Bell Pepper (medium, chopped)
1/2 cup Cherry Tomatoes (whole)
1 Tbsp Extra Virgin Olive Oil
1 tsp Dried Parsley
1/2 tsp Garlic Powder
1/4 tsp Sea Salt
Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper.
Place the chicken thighs in the centre of the pan and add the broccoli, bell pepper, and cherry tomatoes. Drizzle with the oil and season with parsley, garlic powder, and salt. Toss to coat the vegetables in the seasoning.
Bake for 20 to 25 minutes or until the chicken is cooked through and the veggies are tender. For crispier skin transfer the chicken thighs to a clean baking sheet and turn the oven to broil. Broil for two to three minutes or until the skins have browned.
Divide between plates and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
No Extra Virgin Olive Oil: Use avocado oil instead.