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!
Listen to me explain briefly about how to make this dish, with some great tips along the way, by clicking the play button below:[sc name="onepancaulichixrevisedrotd"][/sc]
- 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
- Black pepper
- One medium head of cauliflower
- 4 large boneless skinless chicken breasts (about 1 lb. total)
- 2 tsp. Italian seasoning
- 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 ok. 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.