Greek Lemon Chicken Breast with Roasted Cauliflower & Tomatoes
Greek-style lemon oregano chicken breast roasted with cauliflower, red onion, and tomatoes. Seasonal March produce in Washington is prioritized through cauliflower, onions, and citrus.
Back to full listIngredients
- Boneless Skinless Chicken Breast 1 pack, about 1 lb $5.99
- Cauliflower 1 small head $3.99
- Organic Red Onion 1 medium $2.99
- Grape Tomatoes, 1 PT 1 pint $3.29
- Lemon 1 $0.99
- Organic Oregano 1 tsp, or substitute thyme if needed pantry/not listed
- Organic Garlic, 3 CT 2 cloves $2.89
- Italian Parsley Bunch 1/2 bunch $1.29
Instructions
- Heat oven to 425°F.
- Cut the cauliflower into florets and slice the red onion into wedges. Toss with olive oil, salt, pepper, and 1 minced garlic clove on a sheet pan.
- Roast for 15 minutes.
- Meanwhile season the chicken breasts with salt, pepper, lemon zest, oregano, and a little olive oil.
- Push vegetables to the sides, add chicken to the pan, and scatter in the grape tomatoes.
- Roast 12 to 18 minutes more until the chicken reaches 165°F and the vegetables are browned.
- Mix chopped parsley, remaining garlic, and lemon juice. Spoon over everything before serving.
Cook time: 35 minutes
Estimated cost: $14-18
Health notes: High protein, vegetable-forward, naturally gluten-free, and moderate in carbs.
Drink pairing: Assyrtiko or Sauvignon Blanc.