What you need
Ingredients
For 2 servings · quantities before preparation
- 300 g raw boneless, skinless chicken breast
- 400 g cauliflower florets
- 20 g olive oil
- 1 minced garlic clove (3 g)
- 1 teaspoon fresh rosemary
- Pepper to taste; salt optional
Allergens: No major allergens added; check labels. Check labels and cross-contact risks.
Step by step
In the kitchen.
- Heat the oven to 200 °C / 400 °F. Use chicken breasts of even thickness.
- Toss the cauliflower with half the oil. Rub the chicken with the remaining oil, garlic, and rosemary.
- Roast for 25–30 minutes, turning the cauliflower halfway through. The thickest part of the chicken must reach 74 °C / 165 °F.
- Divide into two portions. If the cauliflower needs longer, remove the chicken and finish roasting the vegetables.
Estimated nutrition per serving
321kcal
37.7 gProtein
14.5 gFat
10.6 gTotal carbs
4.1 gFiber
6.5 gNet carbs
Approximate calculation using generic ingredient values and the specified protein reference. Includes all added fat. Net carbs = total carbohydrates minus fiber. Values may vary by brand, cut, size, and cooking. Does not include sodium, micronutrients, or saturated fat; this is not a complete nutritional assessment.
