# What You Need:
→ Proteins
01 - 4 boneless, skinless chicken thighs, approximately 1.1 pounds
→ Vegetables
02 - 1 medium head cauliflower, cut into florets, approximately 1.3 pounds
03 - 1 medium red onion, sliced
→ Marinade and Seasonings
04 - 3 tablespoons olive oil
05 - 2 teaspoons smoked paprika
06 - 1 teaspoon ground cumin
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon ground black pepper
09 - 1.5 teaspoons kosher salt
10 - 1/4 teaspoon chili flakes, optional
→ For Serving
11 - 2 cups cooked basmati or jasmine rice
12 - 2 tablespoons chopped fresh parsley or cilantro
13 - Lemon wedges
# How To Make It:
01 - Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - In a large mixing bowl, whisk together olive oil, smoked paprika, cumin, garlic powder, salt, black pepper, and chili flakes until well blended.
03 - Add chicken thighs to the marinade and toss thoroughly to coat all surfaces evenly. Remove chicken and set aside on a clean plate.
04 - Add cauliflower florets and sliced red onion to the remaining marinade in the bowl. Toss well to ensure even coating of all vegetable pieces.
05 - Spread cauliflower and red onions evenly across the prepared sheet pan. Nestle chicken thighs among the vegetables in a single layer.
06 - Roast in the preheated oven for 25 to 30 minutes until chicken reaches an internal temperature of 165 degrees Fahrenheit and cauliflower is golden and tender.
07 - While roasting, cook rice according to package instructions if not already prepared.
08 - Divide cooked rice among serving plates. Top with roasted chicken and vegetables. Garnish with chopped fresh herbs and squeeze of fresh lemon juice.
