Pan Roasted Rosemary Chicken & Cauliflower

Name: Pan Roasted Rosemary Chicken & Cauliflower
Prep time: 20
Cook time: 65

5 out of 5 stars (based on 25 reviews)

20 min prep

65 min total

2 servings

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11 ingredients

This quick and easy Pan Roasted Rosemary Chicken & Cauliflower recipe is a great way of cooking your entire meal in one pan. It contains a wide variety of colorful vegetables and flavors. With a...

1 tablespoon rosemary
1 tablespoon thyme
2 tablespoons lemon juice
3 tablespoons olive oil, divided
3 teaspoons salt, divided
2 chicken breasts
2 cups cauliflower florets
1 teaspoon paprika
¼ teaspoon cayenne
2 plum tomatoes, quartered
1 small zucchini, sliced

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Nutrition Facts

Calories

536 cals

Fat

38 g

Saturated Fat

8 g

Polyunsaturated Fat

6 g

Monounsaturated Fat

22 g

Carbohydrates

12 g

Sugar

6 g

Fiber

5 g

Protein

40 g

Sodium

1026 mg

Directions

Preheat oven to 400⁰F. Line a baking sheet with parchment paper.
In a small bowl mix together the rosemary, thyme, lemon juice, 1 tablespoon olive oil and 1 teaspoon salt. Add chicken breasts. Marinate in the fridge until needed.
In a separate small bowl, mix the cauliflower with the paprika, cayenne, 1 tablespoon olive oil and 1 teaspoon salt. Set aside.
In another small bowl, combine the sliced zucchini and tomatoes with 1 tablespoon olive oil and 1 teaspoon salt.
Place the cauliflower in the corner of a baking sheet, and roast 10 minutes.
Remove the pan from the oven and add the chicken to another section of the baking sheet. Roast the chicken and cauliflower for an additional 10 minutes.
Remove the baking sheet from the oven again and add the tomatoes and zucchini. Place the tray back in the oven and roast for another 15 minutes, until the chicken is completely cooked and the zucchini is soft.
Divide the chicken and the vegetables and serve.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society