Ingredients

The following ingredients have 4 Servings
  • 2 tsp onion powder
  • 2 cloves garlic (minced)
  • 1 1/2 tsp Italian seasoning
  • 1/2 tsp sea salt (or to taste)
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp olive oil
  • 1 pound boneless skinless chicken thighs (about 4)
  • 1 1/2 pounds trimmed asparagus ((woody ends removed))
  • 1 1/2 pounds cauliflower rice (see notes)
  • 1 tbsp olive oil
  • 1/2 tsp sea salt (or to taste)
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp freshly ground black pepper
  • 1/2 lemon (cut into 4 wedges)

Instruction

  • Preheat the oven to 450ºF and line 2 baking sheets with parchment paper. For the Garlic Herb Chicken and Asparagus, mix together the onion powder, garlic, Italian seasoning, sea salt, pepper, and olive oil until combined.
  • Place the chicken thighs on one end of the baking sheet. Then arrange the trimmed asparagus spears on the other end.
  • Next divide the garlic herb oil mixture evenly over the two, and bake until the chicken is done, about 25 minutes. If you have thin asparagus, add it to the pan during the last 10 minutes of cooking time so it doesn't overcook.
  • Meanwhile, toss the cauliflower rice together with the olive oil, sea salt, garlic powder, onion powder, and pepper. Spread it evenly on the prepared baking sheet.
  • When the chicken and asparagus are done, remove them from the oven to cool slightly. Then bake the cauliflower rice just until tender, 10-15 minutes.
  • When the cauliflower rice has been cooked and cooled on a baking rack for about 10 minutes, portion out the chicken, asparagus, and cauliflower rice into containers with lids. Add a lemon wedge to each container, and store in the refrigeratorfor 3-4 days.