NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups cauliflower florets

1 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper.

• 2

  Cut the chicken breast into bite-sized cubes and place them in a mixing bowl with half of the olive oil, sea salt, and black pepper.

• 3

  In a separate bowl, toss the cauliflower florets with the remaining olive oil, dried oregano, and a pinch of salt until well coated.

• 4

  Spread the chicken and cauliflower across the prepared baking sheet in a single layer, ensuring they are not overcrowded to allow for crisping.

• 5

  Roast in the oven for 18 to 22 minutes, flipping the chicken and tossing the cauliflower halfway through, until the chicken is cooked through and the cauliflower is caramelized.

• 6

  While the sheet pan is roasting, mince the garlic and whisk it together with the lemon juice and lemon zest in a small bowl.

• 7

  Remove the pan from the oven and immediately drizzle the lemon-garlic mixture over the hot ingredients, tossing gently to coat everything.

• 8

  Garnish with finely chopped fresh parsley and serve immediately while hot.