Sally's Recipe Of The Week: Chicken and Roasted Cauliflower.

Chicken and Roasted Cauliflower
Serves 3 to 4
It's a one pot meal!

Here is what you will need:

3 or 4 boneless, skinless chicken breast halves.
1 head cauliflower
1 lemon
6 cloves garlic
3 sprigs of fresh rosemary
1/2 cup chicken broth
olive oil

Lemon pepper!    Preheat over to 450.

Grate the garlic and cut the cauliflower into florets. 

Spray a baking pan with cooking spray. Trim excess fat from breast. I left it in the pan for flavor and will toss it once cooking is complete.  Season breasts with salt on both sides.

Scatter the cauliflower and grated garlic over chicken. 

Slice the lemon and remove the seeds.

Season the cauliflower with salt, then season the entire pan with lemon pepper. pour the broth into the bottom of the pan, drizzle olive oil over chicken and cauliflower. Top the pan with lemon slices and rosemary sprigs.  Bake at 450 for 30 minutes or until chicken is done and cauliflower is tender. 

Remove trimmed fat, if using, and rosemary sprigs. 

Serve with rice, potatoes or couscous. You can top with the broth from the bottom of the pan.

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