One Pan Chicken, Golden Cauliflower & Carrot Fries
This one pan dish is a simple yet exciting, anti-inflammatory meal. After a busy day with work, family, and errands, you can feel confident preparing this low-stress dish filled with important nutrients. Not to mention – minimal dishes to clean up!
- 6 Carrots medium
- 1½ heads Cauliflower
- ½ cup Extra Virgin Olive Oil divided three ways
- 1½ lbs Chicken Breast
- 1 tbsp Dried Thyme
- 1 tbsp Turmeric powder
- Salt and Pepper to taste
Preheat oven to 375F and line a baking sheet with parchment paper or silicon baking mat.
Wash, peel, and chop carrots into sticks. Wash, stem, and chop cauliflower into 1” florets.
Coat chicken breast with 2 Tbsp of the olive oil. Season with thyme and sea salt and black pepper to taste. Set aside on the baking sheet.
Toss carrot sticks in ¼ cup of the olive oil and sprinkle with salt and pepper to taste. Set aside on the baking sheet beside the chicken breasts.
Toss cauliflower with the remaining olive oil, turmeric and salt and pepper to taste. Thoroughly combine until cauliflower is evenly covered in spices, then transfer cauliflower to the baking sheet with the carrots and chicken breast.
Place the baking sheet in the oven and bake for 30 minutes or until chicken breast is cooked through.
Remove baking sheet from the oven and divide onto plates. Enjoy!
Nutrition Per 1 Serving:
Calories - 418
Sugar - 6g
Fiber - 5g
Carbs - 14g
Fat - 24g
Protein - 38g