# What You’ll Need:
→ Proteins
01 - 4 boneless skinless chicken thighs (approximately 1.1 lbs)
→ Vegetables
02 - 1 medium head cauliflower cut into florets (approximately 1.3 lbs)
03 - 1 medium red onion sliced
→ Marinade & Seasonings
04 - 3 tbsp olive oil
05 - 2 tsp smoked paprika
06 - 1 tsp ground cumin
07 - 1 tsp garlic powder
08 - 1/2 tsp ground black pepper
09 - 1 1/2 tsp kosher salt
10 - 1/4 tsp chili flakes optional for heat
→ For Serving
11 - 2 cups cooked basmati or jasmine rice
12 - 2 tbsp chopped fresh parsley or cilantro
13 - Lemon wedges
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, whisk together olive oil, smoked paprika, cumin, garlic powder, salt, black pepper, and chili flakes until well combined.
03 - Add chicken thighs to the bowl and toss thoroughly to coat with marinade. Remove and set aside on a plate.
04 - Add cauliflower florets and sliced red onion to the remaining marinade. Toss well to coat evenly.
05 - Spread cauliflower and red onions evenly across the prepared sheet pan. Nestle the marinated chicken thighs among the vegetables.
06 - Roast in preheated oven for 25 to 30 minutes until chicken reaches internal temperature of 165°F and cauliflower is golden brown and tender.
07 - Cook rice according to package instructions while chicken and vegetables are roasting.
08 - Divide cooked rice among serving plates. Top with roasted chicken and vegetables. Garnish with fresh parsley or cilantro and serve with lemon wedges.
