Rosemary-Roasted Chicken and Vegetables

Ingredients -

• 2 tbsps light olive oil
• 2 tbsps balsamic vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp rosemary
• 12 skinless chicken thighs
• 3 cups cauliflower florets
• 2 cups small red bell peppers

Directions -

1. Heat oven to 400 degrees Fahrenheit. Cut red bell peppers into 6 pieces each (total 12).
2. In a large bowl, combine olive oil, vinegar, salt, pepper and rosemary. Add chicken pieces and vegetables. Toss until well coated.
3. Arrange chicken pieces on a jelly roll pan or rimmed baking sheet. Place vegetables in a single layer around the chicken.
4. Roast for 20 minutes, flip vegetables over with a spatula or tongs, and continue roasting for another 20 minutes or until chicken is cooked through and browned.
5. Serve with pan juices.

Makes 6 servings.

4.4 Net Carbs per serving.

Recipe from Atkins Induction