[DISPLAY_ULTIMATE_PLUS]

8 ingredients · 25 minutes · 2 servings

Instructions

1. Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper.
2. Place the chicken thighs in the center of the pan and add the broccoli, bell pepper, and cherry tomatoes. Drizzle with the oil and season with parsley, garlic powder, and salt. Toss to coat the vegetables in the seasoning.
3. Bake for 20 to 25 minutes or until the chicken is cooked through and the veggies are tender. For crispier skin transfer the chicken thighs to a clean baking sheet and turn the oven to broil. Broil for two to three minutes or until the skins have browned.
4. Divide between plates and enjoy!

Ingredients

• 400 grams Chicken Thighs with Skin (bone-in, trimmed)
• 182 grams Broccoli (cut into florets)
• 1 Red Bell Pepper (medium, chopped)
• 75 grams Cherry Tomatoes (whole)
• 15 milliliters Extra Virgin Olive Oil
• 533 milligrams Dried Parsley
• 2 grams Garlic Powder
• 2 grams Sea Salt

Nutrition ( Amount per serving )

Calories	558	Calcium	68mg
Fat	41g	Iron	3mg
Carbs	12g	Vitamin D	6IU
Fiber	4g	Vitamin B6	1.1mg
Protein	37g	Folate	97µg
Sodium	493mg	Vitamin B12	1.2µg
Vitamin C	163mg	Zinc	3mg

Notes

Leftovers

Refrigerate in an airtight container for up to three days.

No Extra Virgin Olive Oil

Use avocado oil instead.