# What You Need:
→ Proteins
01 - 4 boneless, skinless chicken thighs, approximately 1.1 lb
→ Vegetables
02 - 1 medium head cauliflower, cut into florets, approximately 1.3 lb
03 - 1 medium red onion, sliced
→ Marinade & 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 1/2 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
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, whisk together olive oil, smoked paprika, cumin, garlic powder, salt, black pepper, and chili flakes until fully combined.
03 - Add chicken thighs to the marinade bowl and toss thoroughly to coat all surfaces. Remove chicken and set aside on a plate.
04 - Add cauliflower florets and sliced red onion to the remaining marinade in the bowl. Toss well to ensure even coating.
05 - Spread the coated cauliflower and red onions evenly across the prepared sheet pan. Nestle the chicken thighs among the vegetables.
06 - Roast in the preheated oven for 25 to 30 minutes, until chicken reaches an internal temperature of 165°F and cauliflower is golden with tender edges.
07 - While the pan roasts, prepare rice according to package instructions if not already cooked.
08 - Divide cooked rice among serving plates. Top with roasted chicken and vegetables. Garnish with chopped parsley or cilantro and a squeeze of fresh lemon juice.
