I love one “pot” dishes for the ease of making and when cleaning up. This dish does not disappoint!

Cauliflower is a cruciferous vegetable superfood, packed with potent antioxidants and detoxifiers, and a perfect choice for any meal.

Cooking the chicken on top of the cauliflower allows the savory drippings to seep into the cauliflower, making it super flavorful.

This meal is paleo, keto-friendly, and whole-30 approved.

Gluten-free, dairy-free, and grain-free.

 

INGREDIENTS

  • 2 boneless, skinless chicken breasts, pasture raised, organic
  • 1 head of orgaic cauliflower, cut into bite-size pieces
  • 2 tbsp extra virgin olive oil, separated
  • 1 tsp dried parsley
  • ½ tsp paprika
  • ½ tsp sea or pink salt
  • ¼ tsp cracked pepper
  • 4 sprigs fresh organic rosemary

 

INSTRUCTIONS

Preheat oven to 425F. Mix all seasonings into a bowl. In a large bowl, add cauliflower, 1 tbsp olive oil and half the mixed seasonings. Toss until well coated. Rub the other 1 tbsp oil over chicken breasts and sprinkle with seasonings.

In a baking dish add cauliflower in a single layer. Add the chicken on top. Tuck in rosemary sprigs. Bake for 25-30 minutes or until chicken reaches internal temp of 165-175 degrees. Broil top for a minute or two if desired. Remove from oven and serve. Serves 2