Are you tired of boring, bland chicken dinners that leave you uninspired? Get ready to transform your weeknight meal into a culinary masterpiece with this incredibly simple yet sensationally delicious Chicken with Cauliflower and Parsley recipe! In just 45 minutes, you'll create a restaurant-quality dish that's not only packed with flavor but also incredibly nutritious and easy to prepare.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 head of cauliflower, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Rinse the chicken breasts and pat them dry thoroughly with paper towels. This helps ensure proper browning and seasoning adherence.
- Season the chicken breasts generously on both sides with salt and pepper. Use kosher salt for better flavor distribution.
- Chop the cauliflower into uniform bite-sized florets, ensuring they are roughly similar in size for even roasting.
- Drizzle olive oil over the chicken breasts and cauliflower florets. Use your hands to toss and coat everything evenly with oil, salt, and pepper.
- Arrange the chicken breasts and cauliflower on the prepared baking sheet, ensuring they are not overcrowded. Leave some space between pieces for proper roasting.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cauliflower is golden and tender.
- Remove from the oven and let the chicken rest for 5 minutes to allow juices to redistribute.
- Finely chop fresh parsley and sprinkle over the chicken and cauliflower just before serving for a bright, fresh flavor.
- Slice the chicken and plate with the roasted cauliflower, garnishing with additional fresh parsley if desired.
Tips
- Pat your chicken breasts completely dry before seasoning to ensure a perfect golden-brown exterior and crispy skin.
- Use kosher salt for more even seasoning and enhanced flavor absorption.
- Cut cauliflower florets into uniform sizes to guarantee even roasting and consistent texture.
- Don't overcrowd the baking sheet - give each piece of chicken and cauliflower some breathing room for optimal caramelization.
- Use a meat thermometer to check that chicken reaches the safe internal temperature of 165°F (74°C).
- Let the chicken rest for 5 minutes after cooking to redistribute juices and keep the meat tender and moist.
- Fresh parsley adds a bright, fresh finish - chop it just before serving to maintain maximum flavor and color.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 35g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 95mg
