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Orange-Glazed Chicken Thighs with Roasted Parmesan Cauliflower.

  • 2 medium heads
  • 2 lb
    chicken thighs, boneless skinless
  • 6 cloves
  • 1
  • 2
  • 1 oz
    Parmesan cheese
    balsamic vinegar
    black pepper
    extra virgin olive oil
    virgin coconut oil
  • 1
    Preheat oven to 450°F.
  • 2
    Wash, dry, and separate cauliflower into bite-sized florets. Transfer to a sheet pan.
    2 medium heads cauliflower
  • 3
    Peel and mince garlic. Add ½ of the garlic (save the rest for the sauce), lemon juice, oil, salt, and pepper to cauliflower; toss to coat.
    6 cloves garlic
    1 lemon
    2 tbsp extra virgin olive oil
    ½ tsp salt
    ¼ tsp black pepper
  • 4
    Place the cauliflower in the oven and roast until it is tender and browned on the bottom, 15-20 minutes.
  • 5
    Heat a skillet over medium-high heat.
  • 6
    Coat bottom of skillet with oil. Add chicken and cook until browned, 2-3 minutes per side.
    about 2 tbsp virgin coconut oil
    2 lb chicken thighs, boneless skinless
  • 7
    Wash and halve oranges. Juice 1 orange into a small bowl and slice the other into wedges. Add honey, vinegar, and remaining garlic to bowl and mix.
    2 oranges
    2 tbsp honey
    2 tbsp balsamic vinegar
  • 8
    Pour sauce over top chicken and add orange wedges. Cook until sauce thickens, 4-5 minutes. Flip chicken a few times to evenly coat in sauce.
  • 9
    Grate ¼ cup Parmesan.
    1 oz Parmesan cheese
  • 10
    Remove cauliflower from oven, sprinkle with Parmesan, and toss to coat.
  • 11
    To serve, place chicken, orange slices, and cauliflower on a plate. Enjoy!