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.