Greek Lemon Garlic Chicken with Roasted Cauliflower
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Greek · 40 min · Chicken · gluten-free, dairy-free, keto, low-carb, high-protein
425 cal
40g protein
10g carbs
25g fat
per serving · estimated
Ingredients
- 2 pieces boneless, skinless chicken thighs
- 1 large head cauliflower florets
- 1 large lemon
- 2 cloves garlic cloves
- 1 1/2 tbsp olive oil
- 1/2 tsp dried oregano
- 1/4 tsp paprika
- to taste salt
- to taste black pepper
Method (tap to check — screen stays awake)
- Preheat oven to 400°F (200°C).
- In a small bowl, mix 2 tbsp olive oil, juice of half the lemon, minced garlic, oregano, paprika, salt, and pepper to create a marinade.
- Rub the marinade over the chicken thighs and let sit for 5 minutes.
- Toss cauliflower florets with remaining 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet.
- Place marinated chicken and cauliflower on the same sheet or separate if needed.
- Bake in the oven for 25-30 minutes until chicken is cooked through and cauliflower is tender and slightly crispy.
- Squeeze the remaining lemon juice over the cooked chicken and cauliflower before serving.
- Serve hot, garnished with fresh herbs if desired.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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