Grilled Chicken Thighs with Roasted Brussels & Cauliflower

This Grilled Chicken Thighs with Roasted Brussels & Cauliflower meal is clean, satisfying, and built to fuel real result. Juicy chicken thighs are seasoned with garlic and smoked paprika for rich, bold flavor without any fuss, while oven-roasted Brussels sprouts and cauliflower deliver fiber, antioxidants, and the crunch your metabolism thrives on. It’s a hormone-supportive powerhouse disguised as a simple dinner, and when you finish it off with a drizzle of creamy Lemon Tahini Dressing, you’ve got a meal that keeps your blood sugar steady, your taste buds happy, and your goals on track.

Ingredients: Makes 2 Servings

• 10 oz boneless, skinless chicken thighs

• 2 cups Brussels sprouts, halved

• 2 cups cauliflower florets

• 2 tsp avocado oil

• 1 tsp garlic powder

• 1/2 tsp smoked paprika

• 1/2 tsp sea salt

• 1/4 tsp black pepper

• 2 tbsp Lemon Tahini Dressing (see recipe)

Directions

• Preheat oven to 425°F. Line a sheet pan with parchment paper.

• Toss Brussels sprouts and cauliflower with avocado oil, garlic powder, paprika, salt, and pepper. Spread evenly on the sheet.

• Roast for 25–30 minutes, flipping halfway through.

• Season chicken with remaining spices. Grill or pan-sear over medium-high heat for 5–6 minutes per side, or until internal temp reaches 165°F.

• Plate with veggies and drizzle with 1 tbsp Lemon Tahini Dressing per serving.