Roasted Chicken with Cauliflower Mash
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
– 4 chicken thighs, skin-on and bone-in
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 medium cauliflower, cut into florets
– 2 tablespoons unsalted butter
– 1/4 cup unsweetened almond milk
– Fresh parsley for garnish 
Instructions:
1. Preheat the oven to 400 degrees Fahrenheit.
2. In a large bowl, mix together olive oil, garlic powder, paprika, dried thyme, salt, and pepper. Add the chicken thighs to the bowl and toss until they are well coated with the seasoning mixture.
3. Place the seasoned chicken thighs on a baking sheet lined with parchment paper, skin side up. Roast in the preheated oven for 35 to 40 minutes or until the internal temperature reaches 165 degrees Fahrenheit and the skin is crispy.
4. While the chicken is roasting, bring a medium pot of water to a boil. Add the cauliflower florets and cook for about 10 to 12 minutes or until tender.
5. Drain the cauliflower and return it to the pot. Add the unsalted butter and almond milk. Use an immersion blender or a potato masher to blend the cauliflower until smooth and creamy. Season with salt and pepper to taste.
6. Once the chicken is done roasting, remove it from the oven and let it rest for a few minutes.
7. Serve the roasted chicken thighs alongside a generous scoop of cauliflower mash. Garnish with fresh parsley for a vibrant touch.
This delicious dinner option is not only satisfying but also aligns well with a diabetic-friendly diet, featuring low carbohydrates and no added sugars. Enjoy your meal!
