2 cups halved Brussels sprouts
1 bunch radishes, halved
1 cup cauliflower florets
10 ounces boneless, skinless chicken thighs
3 tablespoons olive oil
Juice of 1 large lemon
1 sprig rosemary, leaves only, chopped
1 sprig thyme, leaves only, chopped
1 sprig oregano, leaves only, chopped
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
½ teaspoon onion powder
⅓ cup toasted sliced almonds
½ cup sauerkraut
Preheat oven to 375 degrees.
On a greased, rimmed sheet pan, arrange Brussels sprouts, radishes, cauliflower, and chicken. In a small bowl, combine oil and lemon juice. Evenly drizzle oil mixture over veggies and chicken. Season with rosemary, thyme, oregano, salt, pepper, garlic powder, and onion powder.
Bake 35 to 50 minutes, or until veggies are tender and chicken is cooked through. Garnish with almonds. Serve with a half cup of sauerkraut.