BBQ Chicken & Roasted Veggies

I was pretending to be 8 years old again, running and playing in that meadow and catching fireflies.  I was quickly brought back to reality when my email jingled with the electric bill notification that I needed to pay yesterday.

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As a kid, I remember spending my summers playing in the meadow behind our house.  I can still smell that sweet scent of freshly cut grass and honey-suckle.  One of my fondest memories was eating BBQ chicken that my mom would cook on the grill.  This was a summertime classic, and it was usually accompanied by an intense summer thunderstorm.  Mom would literally be outside with her umbrella grilling that damn chicken despite the storm’s rage (talk about making food with love!).

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My entire apartment smelled like BBQ sauce while I was making this and I couldn’t help but reminisce on those childhood memories.  I was pretending to be 8 years old again, running and playing in that meadow and catching fireflies.  I was quickly brought back to reality when my email jingled with the electric bill notification that I needed to pay yesterday.  Sigh, the joys of adulthood.

 

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This recipe is so easy to make, super healthy and delicious, and only dirties up one pan. Now, I probably slathered on way too much sauce, but I don’t think anyone who tries this will be mad about it ;).

 

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Hoping you enjoy this as much as my husband and I do.  What are your favorite childhood meal memories?

 

Ingredients

  • 1 package of organic boneless, skinless chicken thighs (I ate the leftovers for lunch the next 2 days, yum!)
  • 1 medium head of cauliflower
  • 1 sweet red onion
  • 4 tbsp olive oil (2 tbsp used for veggies)
  • 4 tsp black pepper (2 tsp for veggies)
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 package organic microwaveable rice (I used Seeds of Change seasoned wild, long grain rice)

Directions

Preheat oven to 400°F and line a large sheet pan with aluminum foil, spray generously with cooking spray. Assemble chicken thighs onto one side of pan, season with black pepper, onion powder, and salt to taste. Drizzle olive oil over top thighs and gently spread with the back of a spoon to coat evenly.

Cut the cauliflower into bite-size florets and place on other side of pan.  Slice onion into thick slices and intertwine with florets.  Drizzle with the remaining olive oil (you may need to use more, I guestimated) and season with black pepper, garlic powder, and salt to taste.  Stir with a spoon to evenly coat the veggies.

Place in the oven and bake for 25-30 minutes.  Once done, check chicken to make sure it is up to proper temperature, and then broil the thighs and veggies on high for 5 minutes. Trust me, you want the chicken to be a little crispy on top (I’m drooling just writing this).

With a few minutes left on the broiler, place the rice in the microwave and follow instructions on package. When thighs and veggies are done, serve immediately.

As always, be sure to serve this meal with some red wine (60 mins CV exercise) and enjoy!

3 comments on “BBQ Chicken & Roasted Veggies”

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