Gluten-Free Cauliflower Chicken
Transform your weeknight dinner routine with this irresistible Gluten-Free Cauliflower Chicken recipe, a perfect choice for healthy and flavor-packed meals. Tender, bite-sized chicken pieces are seasoned with paprika and sautéed to golden perfection before being combined with roasted cauliflower florets infused with the savory aroma of garlic, onion, and gluten-free soy sauce. The dish is finished in the oven for a beautifully caramelized touch, then brightened with a splash of fresh lemon juice and a sprinkle of parsley. Not only is this recipe gluten-free and incredibly easy to prepare, but it’s also a wholesome one-pan solution that’s ready in just 40 minutes. Ideal for a quick family dinner or meal prep, this guilt-free combination of protein and veggies will leave everyone satisfied and coming back for seconds.
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Recipe Information
Ingredients
- 4 pieces Chicken breast
- 1 head Cauliflower
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves
- 1 medium Onion
- 2 tablespoons Gluten-free soy sauce
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh parsley
- 2 tablespoons Lemon juice
Instructions
Preheat the oven to 400°F (200°C).
Cut the chicken breasts into bite-sized pieces. Set aside.
Cut the cauliflower into florets and rinse thoroughly. Set aside.
Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat.
Add the chicken pieces to the skillet and season with salt, pepper, and paprika. Cook for about 5-7 minutes until they are browned and cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add minced garlic and chopped onion. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
Add the cauliflower florets to the skillet. Stir well to coat with the garlic and onion mixture.
Pour the gluten-free soy sauce over the cauliflower and stir.
Add the cooked chicken back into the skillet with the cauliflower.
Transfer the skillet to the preheated oven and roast for about 15 minutes until the cauliflower is tender and starts to brown.
Remove the skillet from the oven and drizzle with fresh lemon juice and chopped parsley.
Stir everything together to combine flavors.
Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 5525 mg | 240% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 20.1 g | ||
| Protein | 152.0 g | 304% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3817 mg | 81% | |
*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.
