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CHICKEN WITH CAULIFLOWER AND TOMATOES – December 19 – Tomato and Winter Squash Month
- Prep Time: 5 minutes
- Cook Time: 30-35 minutes
- Total Time: 35-40 minutes
- Yield: 4
- Category: Lunch, Dinner
- Method: Baked
Ingredients
- 1 ½ pounds boneless skinless chicken thighs, fat removed
- 2 tablespoons plus 2 tablespoons olive oil
- 1 teaspoon plus 1 teaspoon salt
- ½ teaspoon black pepper
- 2 garlic cloves, minced
- ½ – 1 teaspoon sage
- ½ – 1 teaspoon thyme
- 2 medium green onions, chopped into ¼ inch pieces
- 1 head cauliflower, cut into 1 ½ inch florets
- 1-pint cherry tomatoes halved
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a large bowl add the chicken thighs, 2 tablespoons olive oil and, 1 teaspoon salt then toss. Place the chicken on a baking sheet
- In the bowl add 2 tablespoons olive oil, 1 teaspoon salt, black pepper, garlic, sage, and thyme. Mix together. Add the green onions, cauliflower, and cherry tomatoes then toss. Place on the baking sheet.
- Cook for 30-35 minutes, until the chicken is done and the cauliflower is browned.
Nutrition
- Serving Size: 4
- Calories: 452
- Sugar: 20.6
- Sodium: 1676.7
- Fat: 22.8
- Saturated Fat: 4.1
- Carbohydrates: 27.3
- Fiber: 4.6
- Protein: 35.8
- Cholesterol: 159.8
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