Keto Rosemary-Roasted Chicken and Vegetables
5.3g
Net Carbs
33.1g
Protein
24.0g
Fat
1.8g
Fiber
378
Calories
Ingredients:
- 12 medium Chicken Thighs
- 3 cups Cauliflower
- 2 tablespoons Balsamic Vinegar
- 1 teaspoon Salt
- 1/2 teaspoon Rosemary (Dried)
- 2 tablespoons Light Olive Oil
- 1/2 teaspoon Black Pepper
- 3 cup flowerets Broccoli Flower Clusters
- 2 small Sweet Red Peppers
Directions:
- Heat oven to 400°F. Cut red bell peppers into 6 pieces each (12 total).
- In a large bowl, combine olive oil, vinegar, salt, pepper and rosemary. Add chicken pieces and vegetables. Toss until well coated.
- Arrange chicken pieces on a jelly roll pan or rimmed baking sheet. Place vegetables in a single layer around the chicken.
- Roast for 20 minutes, flip vegetables over with a spatula, and continue roasting another 20 minutes or until chicken is cooked through and browned.
- Serve with pan juices.
