I seasoned the chicken thighs by spraying them with olive oil and then sprinkling with McCormick's Chipotle and Roasted Garlic seasoning. We grilled them for about 6 to 7 minutes per side. I served our meal with sliced avocado sprinkled with a bit of sea salt. It was so easy to make. I snapped a couple photos for you to see below. Enjoy!
Parmesan Roasted Cauliflower
1 medium head of cauliflower (separated into florets), steamed
Salt and pepper, to taste
4 tablespoons melted butter, divided
1/3 cup finely grated Parmesan cheese
1/4 cup shredded Parmesan
Preheat oven to 400 degrees F. Line a large cookie sheet with foil or parchment paper.
In a pan or bowl, toss lightly steamed and drained cauliflower florets with 2 tablespoons butter until coated. Spread in a single layer on lined baking pan. Season with salt and pepper and top with finely grated Parmesan. Bake for 15 minutes. Remove from oven and drizzle with remaining 2 tablespoons melted butter; top with shredded Parmesan and bake an additional 10 to 15 minutes or until light golden brown.