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  • 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




  1. Heat oven to 375 degrees. Grease a sheet pan, or with parchment paper.
  2. 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.
  3. 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.
  4. Sprinkle chicken and veggies with chopped cilantro and serve as is or over brown rice. Enjoy!