Blackened Lemon Chicken Thighs with Honey Glazed Carrots and Parmesan Broccoli
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Ingredients
- For the Chicken:
- 1 ½ lbs boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper
- ½ tsp salt
- ½ tsp black pepper
- 1 lemon, thinly sliced
- For the Honey Glazed Carrots:
- 1 lb baby carrots
- 1 tbsp olive oil
- 1 tbsp honey
- ½ tsp salt
- ½ tsp black pepper
- For the Parmesan Broccoli:
- 1 large head broccoli, cut into florets
- 1 tbsp olive oil
- ¼ cup grated parmesan cheese
- ½ tsp garlic powder
- Salt and pepper to taste
Directions
- Prepare the Chicken: Rub chicken thighs with olive oil, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Heat a skillet over medium-high heat and sear chicken 4 to 5 minutes per side until blackened and cooked through. Top with lemon slices during the last 2 minutes of cooking.
- Roast the Carrots: Preheat oven to 400°F. Toss carrots with olive oil, honey, salt, and pepper. Spread on a sheet pan and roast for 20 to 25 minutes until tender and caramelized.
- Roast the Broccoli: On another sheet pan, toss broccoli with olive oil, garlic powder, salt, and pepper. Roast for 15 minutes, then sprinkle with parmesan and roast for 5 more minutes until crispy.
- Assemble the Bowls: Divide chicken, carrots, and broccoli into 4 bowls. Garnish with extra parsley or lemon wedges if desired.
Tips for Meal prep
Cook chicken, carrots, and broccoli in bulk and store in airtight containers for up to 4 days. To keep broccoli crispy, roast fresh if possible or reheat in an air fryer instead of the microwave. Store honey glaze separately and drizzle over carrots right before reheating to maintain their glossy finish. These bowls reheat best in the oven or microwave with a splash of water to keep chicken moist.
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