Sunbasket: Roast Chicken Breasts With Spiced Cauliflower And Green Romesco
  • CourseMain Dish
Servings Prep Time
2servings 30-40minutes
Servings Prep Time
2servings 30-40minutes
Ingredients
  • 1head cauliflower
  • 1/2tsp sweet smoked paprika
  • 1 tbsp +2 tsp avocado oil
  • dash Black Pepper
  • dash salt
  • 26 oz boneless skin-on chicken breasts
  • 3 scallions
  • fresh flat-leaf parsley
  • 1/3cup Castelvetrano olives
  • Sunbasket green romesco(cilantro – pumpkin seeds – green chiles – fresh garlic – olive oil – sherry vinegar – salt)
Instructions
  1. Pre-heat the oven to 425F.
  2. Cut the leaves and stalk off the cauliflower, then chop into 1 inch florets.
  3. In a medium mixing bowl add the chopped cauliflower, 1/2 tsp sweet smoked paprika, 2 tsp of avocado oil, and a dash of black pepper and salt, then mix together to coat the cauliflower.
  4. Add 1 tbsp of avocado oil to a pan over medium high heat.
  5. Add 2 boneless skin-on chicken breasts to the pan, skin side down, then season with salt and pepper.
  6. Cook for 4-5 minutes until the skin is golden brown but the meat is not yet cooked through, then turn the chicken and cook for 30 seconds.
  7. Remove both chicken breasts from the pan and place them on one end of baking sheet, skin side up.
  8. Add the cauliflower in an even layer to the other end of the sheet pan.
  9. Add the sheet pan to the oven and roast the chicken for 10 to 12 minutes, or until fully cooked through, then remove from the chicken from the oven, and place the cauliflower back in the oven to continue roasting for 6 to 8 more minutes, or until browned and tender.
  10. While the chicken and cauliflower is baking, cut the root ends off the scallions, then cut into 1-inch lengths.
  11. Add the chopped scallions to the same pan used to cook the chicken, then cook over medium high heat for 3 to 4 minutes, stirring once or twice, until charred.
  12. Strip the parsley leaves from the stems, then coarsely chop the leaves.
  13. Once the cauliflower is done, add it back to the original mixing bowl, then add the scallions, parsley, and 1/3 cup of olives, stir to combine, then season to taste with salt and pepper.
  14. Add half of the green romesco to each plate, top with the chicken, then add the cauliflower to the side, topped with the remaining romesco.
Recipe Notes

Nutrition Facts (per serving)

  • Calories: 640
  • Protein: 44g
  • Carbohydrates: 22g
  • Fat: 41g