Mediterranean Lemon Herb Chicken with Roasted Cauliflower & Tomatoes
Mediterranean-style lemon herb chicken with roasted cauliflower, red onion, and cherry tomatoes. It uses March-friendly produce in Washington where possible, keeps the prep simple, and finishes with bright lemon and parsley.
Details
Ingredients
- 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
- Italian Parsley Bunch 1/2 bunch $1.29
- Organic Garlic, 3 CT 2 cloves $2.89
- Organic Thyme, 0.5 OZ 1 pack, use 1 tsp $2.99
Instructions
- Heat oven to 425°F.
- Cut the cauliflower into florets and slice the red onion into wedges. Toss on a sheet pan with olive oil, salt, pepper, and half the minced garlic. Roast for 15 minutes.
- Meanwhile season the chicken breasts with salt, pepper, thyme, lemon zest, and a little olive oil.
- Push the vegetables to the sides of the pan and add the chicken. Scatter the grape tomatoes around the pan.
- Roast 12 to 18 minutes more, until the chicken reaches 165°F and the tomatoes soften.
- Mix chopped parsley, remaining garlic, and lemon juice in a small bowl.
- Rest the chicken 5 minutes, then spoon the lemon-parsley mixture over the chicken and vegetables before serving.
Cook time: 35 minutes
Estimated cost: $14-18
Health notes: High protein, vegetable-forward, naturally gluten-free, and moderate in carbs. Cauliflower and onion add fiber, while olive oil provides heart-healthy fats.
Drink pairing: Pair with Sauvignon Blanc or Pinot Grigio.