Roast Chicken Thighs, Mashed Cauliflower & Green Beans

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

• 8 oz chicken thighs, boneless skinless
• 1 cup cooked cauliflower (from about 1.5 cups raw florets)
• 1 cup cooked zucchini (from about 1.5 cups raw diced)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 tbsp butter
• 1 tbsp cream cheese
• 1 tbsp olive oil
• 1/4 tsp thyme
• salt and pepper

• 16 oz chicken thighs, boneless skinless
• 2 cups cooked cauliflower (from about 3 cups raw florets)
• 2 cups cooked zucchini (from about 3 cups raw diced)
• 2 cups cooked spinach (from 20 oz raw, 2 bags)
• 2 tbsp butter
• 2 tbsp cream cheese
• 2 tbsp olive oil
• 1/2 tsp thyme
• salt and pepper

• 32 oz chicken thighs, boneless skinless
• 4 cups cooked cauliflower (from about 6 cups raw florets)
• 4 cups cooked zucchini (from about 6 cups raw diced)
• 4 cups cooked spinach (from 40 oz raw, 4 bags)
• 4 tbsp butter
• 4 tbsp cream cheese
• 4 tbsp olive oil
• 1 tsp thyme
• salt and pepper

• 48 oz chicken thighs, boneless skinless
• 6 cups cooked cauliflower (from about 9 cups raw florets)
• 6 cups cooked zucchini (from about 9 cups raw diced)
• 6 cups cooked spinach (from 60 oz raw, 6 bags)
• 6 tbsp butter
• 6 tbsp cream cheese
• 6 tbsp olive oil
• 1 1/2 tsp thyme
• salt and pepper

• 64 oz chicken thighs, boneless skinless
• 8 cups cooked cauliflower (from about 12 cups raw florets)
• 8 cups cooked zucchini (from about 12 cups raw diced)
• 8 cups cooked spinach (from 80 oz raw, 8 bags)
• 8 tbsp butter
• 8 tbsp cream cheese
• 8 tbsp olive oil
• 2 tsp thyme
• salt and pepper

1. Rub the chicken thighs with the olive oil, thyme, salt, and pepper and set them on a lined tray.
2. Roast in the 400°F oven, 25 to 30 minutes, until the juices run clear and they reach 165°F in the thickest part.

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3. While they roast, steam the cauliflower, 10 to 12 minutes, until very soft when pierced, then mash with the butter and cream cheese until smooth.

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4. Saute the zucchini in a lightly oiled pan over medium, 4 to 5 minutes, until softened and lightly browned.

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5. Add the spinach to the zucchini pan and cook, 1 to 2 minutes, until it wilts.

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6. Plate the thighs with the mashed cauliflower, zucchini, and spinach and serve warm.

• Calories560
• Protein60g
• Carbs10g
• Fat30g
• Fiber5g
• Sodium293mg

• Joint Comfort
• A Healthy Weight

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