Sheet Pan Chicken and Cauliflower
This sheet pan chicken with cauliflower is spiced, extra rich in flavors, very easy to make, and yummy. The meal is great for meal prep, it's high in protein, low carb, Paleo, Whole30, gluten-free, and dairy-free.
Servings: 4 plates
Ingredients
Chicken
- 6 chicken thighs boneless, skinless
- 1/2 cup olive oil
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1 tbsp ground ginger
- 4 garlic cloves minced
Cauliflower
- 3 tbsp olive oil
- 2 tsp garlic powder
- 1 large cauliflower head or 2 small ones
For serving (optional)
- Parsley chopped
- Dill chopped
- Red onion thinly sliced
Instructions
- Preheat the oven to 400F.
- In a large bowl, mix together olive oil, turmeric, paprika, cumin, cinnamon, ground ginger, and garlic. Coat the chicken in it and leave it for at least 30 minutes.
- Rinse and cut your cauliflower head into florets.
- In a separate bowl, mix together 3 tbsp olive oil and garlic powder. Toss cauliflower in it until it’s well coated.
- Spread the cauliflower on a baking sheet, cover with chicken thighs, and make sure to pour all the oil in to cover some of the cauliflower too.
- Roast in the oven for 30 minutes until the chicken is fully cooked.
- Garnish with parsley, dill, and red onion.
Video
Nutrition
Serving: 1 plate (15 oz) | Calories: 583kcal | Carbohydrates: 14g | Protein: 47g | Fat: 39g | Saturated Fat: 6.5g | Polyunsaturated Fat: 30g | Cholesterol: 193mg | Sodium: 404mg | Fiber: 4.7g | Sugar: 4.1g