Lemon-Garlic Roasted Chicken Thighs with Cauliflower Mash & Roasted Broccoli
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Ingredients
Instructions
- 1
Preheat oven 425°F. Pat chicken dry. Mix oil, salt, pepper, paprika, garlic powder, minced garlic, lemon zest and 1 tbsp lemon juice. Rub under/over skin.
- 2
Place chicken on a rimmed sheet tray skin-side up. Roast 30–40 min until internal temp 165°F and skin crisp. Remove and rest 5–10 min.
- 3
Toss broccoli with 1 tbsp olive oil, salt, pepper; roast on separate tray 15–20 min until charred edges (can roast with chicken; time may vary).
- 4
For mash: chop cauliflower into florets, steam until very tender (10–12 min). Drain, then mash with butter, cream, salt, and remaining lemon juice to taste. Adjust seasoning.
- 5
Portion: 1 thigh, ~3/4 cup mash, ~3/4 cup roasted broccoli per person.
- 6
Pulse cauliflower into rice in food processor; set aside.
- 7
Heat olive oil in large skillet. Brown beef; remove and set aside (if ground, break up while browning).
- 8
In same pan, add butter, sauté onion until soft, add mushrooms and garlic, cook until browned.
- 9
Return beef to pan, add beef broth and Dijon, simmer 5–8 min to reduce. Stir in sour cream off heat (to avoid curdling). Season.
- 10
Sauté cauliflower rice in 1 tbsp oil with 1 clove minced garlic and soy sauce for 5–7 min until tender. Stir in chopped parsley.
- 11
Serve stroganoff over cauliflower rice (≈1 cup rice per person).
- 12
Preheat oven 400°F. Whisk 1 tbsp olive oil, balsamic, Dijon, paprika, salt, pepper. Brush on pork chops.
- 13
Arrange pork chops on sheet pan; scatter green beans and mushrooms tossed with remaining oil, salt, pepper around chops.
- 14
Roast 18–22 min until pork reaches 145°F and vegetables are tender. Rest chops 5 min.
- 15
In skillet, melt butter, add minced garlic and sauté mushrooms a few minutes for extra garlic butter sheen (optional toss before serving).
- 16
Portion: 1 chop, ~1 cup green beans, ~1/2 cup mushrooms per person.
- 17
Preheat oven to 375°F. Par-cook cauliflower florets (steam 6–8 min) and place in small baking dish.
- 18
Mix cheddar, parmesan, 1/4 cup cream, salt, pepper, and almond flour; pour over cauliflower. Bake 15–20 min until bubbly and golden.
- 19
Heat 2 tbsp butter in skillet over medium. Season fish with salt/pepper. Sear 3–4 min per side until opaque. Remove fish.
- 20
Add remaining 1 tbsp butter, minced garlic, 1/2 cup cream, and lemon juice to pan; simmer 1–2 min to make sauce. Spoon over fish.
- 21
Sauté spinach in 1 tbsp olive oil with a clove of garlic until wilted; season.
- 22
Portion: 1 fillet, ~1 cup spinach, ~1/2 cup gratin per person.
- 23
Slice steak across grain after cooking. Season steak with salt, pepper, chili powder, cumin, paprika.
- 24
Heat a heavy skillet over high heat with 1 tbsp oil; sear steak 3–5 min per side depending on thickness for medium-rare to medium. Rest 5–10 min, then slice thin against grain.
- 25
In same skillet, add 1 tbsp oil, sauté peppers and onions with salt until tender-crisp (~6–8 min).
- 26
Pulse cauliflower into rice; sauté in 2 tbsp butter/oil with minced garlic 5–7 min until tender. Stir in lime zest, juice, cilantro, salt.
- 27
Assemble bowls: ~5–6 oz steak per person, 1 cup peppers & onions, 3/4 cup cilantro-lime cauliflower rice.
- 28
Refrigerate meals up to 4 days. Freeze any serving not used within 4 days (chicken, pork, stroganoff freeze well).
- 29
Reheat gently: oven 325°F 12–15 min or microwave 2–3 min. For fish and steak, reheat briefly to avoid drying; add a splash of broth/cream when reheating.
- 30
Calories: 400–550 kcal; Net carbs: 5–10 g; Protein: 28–45 g; Fat: 28–42 g (varies by cut and portion).
Backstory: A classic, budget-friendly roasted chicken I relied on in clinic-to-kitchen weeks — crispy skin, bright lemon, comforting cauliflower mash.
Ingredients (3 servings)
- Chicken thighs, bone-in skin-on — 6 (about 2.5–3 lb)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- Cauliflower heads — 2 (for mash)
- 2 tbsp butter
- 2–3 tbsp heavy cream
- 1/2 tsp salt (for mash)
- 2 cups broccoli florets (from 1 head)
- 1 tbsp olive oil (for broccoli)
Ingredients (3 servings)
- Beef — 1.5 lb (strips or ground beef)
- 1 tbsp olive oil
- 1 medium onion, diced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 2 tsp Dijon mustard
- 1/2 cup sour cream
- 1 tbsp butter
- Salt and pepper to taste
- Cauliflower heads — 2 (for rice)
- 1 tbsp soy sauce or tamari
- 1 tbsp olive oil (for rice)
- Fresh parsley for garnish (optional)
Sheet-Pan Balsamic Pork Chops with Sautéed Green Beans & Garlic Butter Mushrooms
Ingredients (3 servings)
- Pork chops — 3 medium (≈1 lb total cooked; buy ≈3 lb raw for shrink)
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp paprika
- Salt & pepper
- Green beans — 12 oz
- 8 oz mushrooms, halved
- 2 tbsp butter
- 2 cloves garlic, minced
Creamy Garlic Butter Tilapia with Spinach and Cheddar Cauliflower Gratin
Ingredients (3 servings)
- White fish fillets (tilapia) — 3 fillets (~1.5 lb)
- 3 tbsp butter
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1 tbsp lemon juice
- Salt & pepper
- Fresh spinach — 10 oz
- 1 tbsp olive oil
- Cauliflower head — 1 (for gratin)
- 1 cup shredded cheddar
- 1/4 cup heavy cream (for gratin)
- 1 tbsp parmesan
- 1 tbsp almond flour or crushed pork rinds
- Salt & pepper
Steak Fajita Bowls — Cilantro-Lime Cauliflower Rice, Sautéed Peppers & Onions
Ingredients (3 servings)
- Skirt/flank/sirloin steak — 1.5–2 lb
- 3 bell peppers, sliced
- 1 large onion, sliced
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt & pepper
- Cauliflower head — 1 (for rice)
- 2 tbsp butter or olive oil (for rice)
- Zest and juice of 1 lime
- 1/4 cup chopped cilantro
