Rosemary Chicken Thighs
2 c. uncooked brown rice
2 tsp. garlic powder
2 tbsp. rosemary, chopped
2-1/2 to 3 lb, boneless chicken thighs-skin on or off, your preference
1 head green cabbage
4 to 5 tbsp. olive oil
10 to 12 oz. cauliflower florets
Salt and pepper
Preheat oven to 400°.
Cook rice according to package directions.
In a small bowl, mix garlic powder and rosemary with a teaspoon of salt and a teaspoon of pepper.
Rub this mixture over chicken thighs. Place thighs in a glass oven-safe dish.
Trim the bottom of the cabbage and remove a few outer leaves. Slice cabbage into 1/2-inch thick pieces.
Lay them flat on a baking sheet. Brush each slice with a generous amount of olive oil and sprinkle with salt.
Place chicken and cabbage in the oven to roast until both are golden brown, about 40-45 minutes.
Meanwhile, place cauliflower florets on a second baking sheet.
Drizzle over olive oil, sprinkle with salt and gently toss.
When 25 minutes are left on the timer, place cauliflower in the oven to roast with the other foods.
Once brown rice is cooked stir in about a tablespoon of olive oil and add some salt.
Serve chicken thighs over rice with a side of roasted cauliflower and a cabbage steak.
If making the stack of meals, store remaining chicken, rice, cauliflower and cabbage for later use.