YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Chicken with Crispy Kale and Cauliflower
Enjoy a vibrant mix of roasted chicken paired with crispy kale and tender cauliflower. The succulent chicken is seasoned with simple spices, while the vegetables are lightly drizzled with olive oil for a subtle crunch and robust flavor. A perfect balance of protein, veggies, and healthy fats makes this dish both satisfying and nutritious.
INGREDIENTS
5 oz Chicken Breast
1 cup Kale, chopped
1 cup Cauliflower florets
1 tsp Olive Oil
1 tbsp Lemon Juice
Pinch of Salt
Pinch of Black Pepper
Pinch of Garlic Powder
PREPARATION
Preheat your oven to 425°F.
On a large sheet pan, arrange the chicken breast along with the kale and cauliflower. Ensure the vegetables are spread out evenly for consistent roasting.
Drizzle the olive oil and lemon juice over the kale and cauliflower. Season all items with a pinch of salt, black pepper, and garlic powder.
Gently toss the vegetables so they are evenly coated with the oil, lemon, and seasonings while leaving the chicken intact.
Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with crispy edges.
Remove from the oven, let rest for a few minutes, then slice the chicken if desired and serve immediately.