High Protein Cauliflower Chicken
Boost your mealtime nutrition with this High Protein Cauliflower Chicken recipe, a wholesome and flavorful one-skillet dish that’s perfect for busy weeknights. Tender, golden-brown chicken breasts are baked atop a bed of roasted, paprika-spiced cauliflower and sweet peas, infused with a savory chicken broth for a burst of flavor in every bite. This protein-packed meal is low in carbs, making it ideal for healthy eating or keto-friendly diets, and comes together in just 45 minutes from start to finish. Finished with a zesty drizzle of fresh lemon juice and a sprinkle of parsley, this vibrant dish is as delicious as it is nutritious. Perfect for family dinners or meal prep, this recipe serves four and proves that healthy eating can be both easy and satisfying. Keywords: high protein, cauliflower chicken, low carb recipe, easy dinner, one-skillet recipe, healthy meal prep.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 medium head cauliflower
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon paprika
- 1 cup frozen peas
- 0.5 cup chicken broth
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Prepare the chicken breasts by patting them dry with paper towels. Season with half of the salt, black pepper, garlic powder, onion powder, and paprika.
Cut the cauliflower into small florets and place them in a large mixing bowl.
Drizzle the cauliflower with 1 tablespoon of olive oil and sprinkle the remaining salt, pepper, garlic powder, onion powder, and paprika. Toss to coat evenly.
In a large oven-safe skillet over medium-high heat, add the remaining tablespoon of olive oil.
Once hot, sear the chicken breasts on both sides until golden brown, about 3-4 minutes per side. Remove them from the skillet and set aside.
Add the seasoned cauliflower to the skillet and cook for 5 minutes until it starts to brown.
Stir in the frozen peas and pour the chicken broth into the skillet. Let it simmer for 2 minutes.
Place the seared chicken breasts on top of the cauliflower and peas mixture.
Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is cooked through and the cauliflower is tender.
Remove the skillet from the oven. Drizzle lemon juice over the dish and sprinkle with freshly chopped parsley.
Serve hot by slicing the chicken breasts and distributing the cauliflower mixture onto plates.
Nutrition Facts
Calories |
1111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3597 mg | 156% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 19.0 g | ||
| Protein | 128.5 g | 257% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2966 mg | 63% | |
*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.
