Roasted chicken thighs and coconut curry stir fried broccoli, yellow peppers and carrots. Marinated thighs in olive oil, lemon juice, balsamic, red pepper, thyme, salt and pepper. Cooked in a sheet pan covered in foil for 20 minutes at 400 on convection mode, skin down. Flipped the chicken over and cooked for another 20. During last 20 cooked broccoli in coconut oil and ginger. Added other veggies, a bit of coconut milk and chicken broth and cooked them for another 5-10.