Chicken breasts and cauliflower all on one-pan, ready in under 30 minutes, and best of all, coated in delicious Italian flavors. It doesn’t get better than that!
- 5 tsp. tomato paste
- 5 Tbsp. olive oil, divided
- 1 tsp. dijon mustard
- 1/4 to 1/2 cup grated parmesan cheese, divided
- 1 tsp. dried oregano leaves
- 1/2 tsp. garlic powder
- coarse black pepper
- One medium head of cauliflower
- 4 large boneless skinless chicken breasts (about 1 lb. total)
- Preheat oven to 425ºF.
- In a large bowl whisk together the tomato paste, 3 tablespoons of the olive oil and dijon mustard. Note that the olive oil will not fully incorporate. That’s o.k.. Add 1/4 cup of the Parmesan cheese, the oregano, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon coarse black pepper.
- Break a head of cauliflower into florets and add them to the tomato paste mixture. Stir using a spatula to make sure the sauce is getting onto the cauliflower, which should end up stained red. Use the spatula to transfer all the cauliflower and sauce to a large baking sheet, spreading the cauliflower around the outside of the pan.
- Cut the chicken breasts in half width-wise (to make more square plump pieces rather than long rectangles). Put them in the middle of the pan in a single layer. Brush them with the remaining 2 tablespoons of olive oil and sprinkled with the Italian seasoning, 1/4 teaspoon of salt and 1/4 teaspoon of coarse black pepper.
- Roast until cauliflower is darkened in spots and is tender-crisp when stuck with a fork and the chicken is cooked through to 165ºF, about 25 minutes. Sprinkle everything with remaining Parmesan cheese to serve.