INGREDIENTS:
- 5 lbs boneless, skinless chicken thighs
- ~ 3 cups cauliflower florets
- ~ 3 cups diced butternut squash
- 1 tbsp olive oil
- 2 tbsp maple syrup
- 5 tbsp curry powder
- 1 tsp grated fresh ginger
- 1 tsp salt
- for serving: cilantro & brown rice
INSTRUCTIONS:
- Heat oven to 375 degrees. Grease a sheet pan, or with parchment paper.
- Place the chicken thighs, cauliflower, and butternut squash in a large bowl. Add the olive oil, maple syrup, curry powder, ginger, and salt, and toss to coat.
- Spread the chicken and vegetables into a single layer on the sheet pan. Bake for about 25 minutes, until chicken is cooked through and vegetables are tender.
- Sprinkle chicken and veggies with chopped cilantro and serve as is or over brown rice. Enjoy!