One-Pan Chicken with Golden Cauliflower and Carrot Fries
Serving Size
2
Ingredients
2 Carrots (medium)
1/2 head Cauliflower
3 tbsps Extra Virgin Olive Oil (divided three ways)
8 oz (2) Chicken Breasts
1 tsp Dried Thyme
1 tsp Turmeric (powder)
1/8 tsp Salt
Directions
Preheat your oven to 375ºF (191ºC) and line a large baking sheet with parchment paper.
Peel and slice the carrots into sticks. Wash and chop the cauliflower into florets.
Brush the chicken breasts with 1 tablespoon of olive oil and season with thyme and salt. Place the chicken on the baking sheet.
Toss the carrot sticks in 1 tablespoon of olive oil. Arrange them on the baking sheet next to the chicken.
Toss the cauliflower florets with the remaining tablespoon of olive oil and turmeric. Mix well to coat the cauliflower evenly. Transfer to the baking sheet.
Place the baking sheet in the oven and bake for 30 minutes or until the chicken is cooked through (internal temperature of 165ºF/74ºC) and the vegetables are tender.
Remove from the oven, divide onto plates, and add extra salt to taste if desired.
Notes
More Veggies: Feel free to add sweet potato, turnips, zucchini, or parsnips for more variety and flavor.
Meal Prep Tip: This recipe can be easily doubled to have leftovers for the next day.
