NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

2 cup Cauliflower florets

1 tbsp Extra virgin olive oil

1 tsp Lemon zest

1 tbsp Lemon juice

1 clove Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Dice the chicken breast into uniform 1-inch pieces and place them in a large mixing bowl.

• 3

  Add the cauliflower florets to the bowl with the chicken pieces.

• 4

  In a small jar or bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, salt, and pepper.

• 5

  Pour the lemon-herb dressing over the chicken and cauliflower, tossing well to ensure every piece is evenly coated.

• 6

  Spread the mixture onto the baking sheet in a single layer, making sure not to crowd the pan so the cauliflower roasts instead of steams.

• 7

  Roast for 20 to 25 minutes, giving the pan a good shake halfway through, until the chicken is cooked through and the cauliflower is tender with charred, crispy edges.