Garlic Chicken Thighs with Cauliflower Mash and Broccoli

Serving Size: 4

This delicious meal is packed with protein, fiber, and heart-healthy fats, making it an excellent choice for a balanced, diabetes-friendly, and heart-healthy meal!

Recipe by: Mayumi Tavalero

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Recipe Serving Size4

Cooking Tools Required

Baking sheet, Blender, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Pot with lid, Steamer Basket, Top Stove

Ingredients

1 pound boneless skinless chicken thigh
2 tablespoon extra virgin olive oil
3 clove garlic minced
1 teaspoon dried rosemary
1/2 teaspoon paprika
1/2 teaspoon Kosher salt
1/3 teaspoon freshly ground black pepper more or less to taste
1 head cauliflower cut into florets
1/4 cup low-sodium chicken broth
1 tablespoon unsalted butter
2 cup broccoli florets

Instructions

Prepare the Chicken:

Preheat the oven to 400°F (200°C). In a small bowl, mix olive oil, garlic, thyme, paprika, salt, and pepper. Rub the mixture over the chicken thighs and place them on a baking sheet lined with parchment paper. Bake for 15-18 minutes or until the internal temperature reaches 165°F (74°C).

Make the Cauliflower Mash:

While the chicken is baking, steam the cauliflower florets for about 10 minutes until tender. Transfer to a food processor or blender, and add chicken broth or milk, butter, and a pinch of salt and pepper. Blend until smooth.

Cook the Broccoli:

In the last few minutes of cooking, drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.

Assemble and Serve:

Divide the chicken thighs, cauliflower mash, and broccoli evenly among four plates.

Reheating Instructions

Heat in the microwave on high heat until hearted through

Nutrition