| 7 | 40 | 515 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 2 |
| 10 sprout | Brussels sprouts (trimmed and cut in half) |
| 1/2 medium head | Cauliflower |
| 3 tbsp | Extra virgin olive oil (divided three ways) |
| 227 gm | Chicken thighs, with skin |
| 1 tsp, leaves | Thyme, dried |
| 1 tsp | Turmeric, powder |
| Salt and pepper (to taste) |
1. Preheat oven to 375F and line a large baking sheet with parchment paper.
2. Trim and cut brussel sprouts in half. Wash and chop cauliflower into florets.
3. Brush chicken thighs with 1/3 of the olive oil. Season with thyme and sea salt and black pepper to taste. Place on the baking sheet.
4. Toss brussel sprouts in 1/3 of the olive oil and season with salt and pepper to taste. Place on the baking sheet next to chicken.
5. Toss cauliflower with the remaining olive oil, turmeric and salt and pepper to taste. Mix until cauliflower is evenly yellow then transfer to the baking sheet.
6. Place the baking sheet in the oven and bake for 30 minutes or until chicken is cooked through.
7. Remove baking sheet from the oven and divide onto plates. Enjoy!
| Meat | 1.3 |
| Vegetables | 4.0 |
