I’m always going on about meal prepping, and this is a recipe that I found that is fantastic for making in advance.
Prep Time: 15 min • Total Time 1 hr • Makes 8 servings
1 small head cauliflower, leaves trimmed and separated into large florets
4 large golden beetroots ( or ordinary if you can’t find golden, peeled and cut into ½ inch wedges
2 large, skin on chicken breasts, cut in half
4 large, skin on chicken thighs or legs
1 Tbsp olive oil.
1 tbsp coconut oil
1 large lemon, cut into ½ inch wedges
1 tsp dried thyme leaves
½ tsp ground sage
½ tsp sea salt
½ tsp pepper
Preheat oven to 200 C. Put the coconut oil onto a large rimmed baking sheet (13×18 inches) and place into the oven so it melts.
Remove the tray from the oven. Place cauliflower and beets on baking sheet and toss in the melted coconut oil.
Brush the skin of the chicken with the olive oil. Sprinkle with salt, pepper, sage, and thyme, dividing evenly. Arrange chicken on baking sheet with cauliflower and beets.
Place in preheated oven and bake 35-45 minutes, or until chicken is golden and no longer pink inside (a thermometer inserted into the thickest part should register 68°C) and vegetables are browned.
Serve with a large green salad, or some steamed green veg such as broccoli and green beans and dress with the lemon wedges.
Nutrients per serving:
Calories: 306, Fat: 21 g, Carbs: 9 g, Protein: 21 g, Fiber: 4 g