Name: Herb-Roasted Chicken with Cauliflower and Baby Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Chicken Breast; 100 grams Baby Potatoes; 1.5 cups Cauliflower florets; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 0.5 teaspoon Dried Rosemary; 0.25 teaspoon Garlic Powder

Herb-Roasted Chicken with Cauliflower and Baby Potatoes

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YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Cauliflower and Baby Potatoes

Oven-roasted chicken breast, baby potatoes, and cauliflower florets tossed in fragrant rosemary and garlic, finished with a bright, zesty squeeze of lemon.

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NUTRITION

Protein

34.5g

Fat

6.7g

Carbs

26.9g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

100 grams Baby Potatoes

1.5 cups Cauliflower florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Dried Rosemary

0.25 teaspoon Garlic Powder

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Cut the baby potatoes into halves and the cauliflower into bite-sized florets.
3
Place the chicken breast, potatoes, and cauliflower on the baking sheet.
4
Drizzle with olive oil and season evenly with dried rosemary, garlic powder, salt, and pepper.
5
Toss everything together to ensure an even coating, then spread into a single layer.
6
Roast for 20 to 25 minutes or until the chicken reaches an internal temperature of 165°F and the potatoes are tender.
7
Remove from the oven and drizzle with fresh lemon juice for a bright finish.