Garlic Herb Roast Chicken Thighs with Cauliflower and Spinach

One plate is the amount the calories and protein above are for.

• 7 oz boneless chicken thigh
• 1 cup cooked cauliflower (from 1.5 cups raw florets)
• 1 cup cooked spinach (from 3 cups raw)
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 2 cloves garlic, minced
• 2 tablespoons chopped parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

• 14 oz boneless chicken thigh
• 2 cups cooked cauliflower (from 3 cups raw florets)
• 2 cups cooked spinach (from 6 cups raw)
• 2 tablespoon olive oil
• 1 teaspoon paprika
• 4 cloves garlic, minced
• 4 tablespoons chopped parsley
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

• 28 oz boneless chicken thigh
• 4 cups cooked cauliflower (from 6 cups raw florets)
• 4 cups cooked spinach (from 12 cups raw)
• 4 tablespoon olive oil
• 2 teaspoon paprika
• 8 cloves garlic, minced
• 8 tablespoons chopped parsley
• 1 teaspoon salt
• 1 teaspoon black pepper

• 42 oz boneless chicken thigh
• 6 cups cooked cauliflower (from 9 cups raw florets)
• 6 cups cooked spinach (from 18 cups raw)
• 6 tablespoon olive oil
• 3 teaspoon paprika
• 12 cloves garlic, minced
• 12 tablespoons chopped parsley
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon black pepper

• 56 oz boneless chicken thigh
• 8 cups cooked cauliflower (from 12 cups raw florets)
• 8 cups cooked spinach (from 24 cups raw)
• 8 tablespoon olive oil
• 4 teaspoon paprika
• 16 cloves garlic, minced
• 16 tablespoons chopped parsley
• 2 teaspoon salt
• 2 teaspoon black pepper

1. Heat the oven to 425°F.
2. Rub the chicken with the paprika, garlic, salt, pepper and half the oil and set it on a sheet pan with the cauliflower tossed in the rest of the oil.
3. Roast 25 minutes until the chicken is golden and reads 165°F and the cauliflower is browned at the edges.

   165°FStart timer
4. Stir the spinach into the hot pan juices for 2 minutes until wilted.

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5. Sprinkle the parsley over the chicken.
6. To keep it: cool it within 2 hours, portion it into a shallow lidded container and keep the parsley separate, refrigerate up to 4 days, then reheat it covered for 2 to 3 minutes until steaming and 165°F in the center.

   165°FStart timer

• Calories505
• Protein52g
• Carbs9g
• Fat28g
• Fiber4g
• Sodium838mg

• A Healthy Weight
• Steady Energy

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