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Curry Roasted Chicken Thighs with Butternut Squash and Cauliflower
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Description
This one sheet pan with roasted butternut squash and cauliflower paired with savory curry roasted chicken thighs is everything your keto kitchen needs this holiday season! Beautifully fall colored, keto-friendly dish that will be the hit of your family gatherings! Not to mention a hassle-free-cleanup meal!
Ingredients
- 3 cups Fresh, Cubed Butternut Squash
- 1 head Small Cauliflower, Cut Into Florets
- 2 Tablespoons Avocado Oil
- 6 Boneless, Skinless Chicken Thighs
- ½ teaspoons Garlic Powder
- 1 Tablespoon Curry Powder
- ½ teaspoons Cumin
- 1 teaspoon Kosher Salt
- ½ teaspoons Black Pepper
Preparation
Preheat oven to 400ºF.
Place butternut squash and cauliflower on a rimmed 18×13 baking sheet. Pour oil over vegetables and toss to coat.
Nestle chicken thighs within the vegetables.
In a small bowl, combine garlic powder, curry powder, cumin, salt and pepper. Sprinkle the seasoning all over the vegetables and the chicken.
Bake in preheated oven for 30 minutes or until vegetables are fork-tender and chicken is cooked to an internal temperature of 165ºF. Serve!
Nutrition: Calories: 273kcal, Carbohydrates: 11g, Protein: 30g, Fat: 14g, Saturated Fat: 3g, Fiber: 3g, Sugar: 2g
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