Cauliflower Chicken
Elevate your weeknight dinner game with this irresistible Cauliflower Chicken recipe! Combining tender, bite-sized chicken breast pieces with perfectly roasted cauliflower florets, this dish is seasoned with a flavorful blend of garlic powder, paprika, thyme, and onion powder, ensuring a burst of savory goodness in every bite. The addition of a light chicken broth infusion keeps the chicken juicy while enhancing the natural sweetness of the cauliflower. Ready in just 45 minutes, this one-pan recipe minimizes cleanup and delivers a wholesome, low-carb, high-protein meal that’s perfect for busy evenings. Garnished with fresh parsley for a pop of color and freshness, this simple yet delicious dish is ideal for meal prep or serving to guests. Enjoy a satisfying and healthy dinner that tastes as good as it looks!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breast
- 1 medium head cauliflower
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 0.5 teaspoon dried thyme
- 0.5 cup chicken broth
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Cut the chicken breast into bite-sized pieces.
Wash and cut the cauliflower into small florets.
In a large mixing bowl, combine the olive oil, salt, black pepper, garlic powder, paprika, onion powder, and dried thyme.
Add the chicken pieces to the bowl and toss them well to coat them evenly with the seasoning mixture. Set aside.
Place the cauliflower florets on a baking sheet and drizzle with additional olive oil if desired. Sprinkle with a pinch of salt and pepper.
Bake the cauliflower in the preheated oven for 10 minutes.
Remove the baking sheet from the oven and add the seasoned chicken pieces to the sheet, distributing them evenly among the cauliflower.
Pour the chicken broth over the chicken and cauliflower, ensuring some moisture in the oven to aid cooking.
Return the baking sheet to the oven and bake for an additional 20 minutes, or until the chicken is cooked through and the cauliflower is tender and slightly golden.
Remove from the oven, sprinkle with freshly chopped parsley, and serve hot.
Nutrition Facts
Calories |
1160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3668 mg | 160% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 9.6 g | ||
| Protein | 152.8 g | 306% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 207 mg | 16% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2860 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
