Chicken and cauliflower with rosemary-roasted onion and oranges

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Great for Entertaining

Chicken and cauliflower with rosemary-roasted onion and oranges

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Lean & Clean, <600 Calories, Protein Plus

2 Servings, 600 Calories/Serving

30–40 Minutes

Prepare your palate for this dynamic array of winter flavors. Tangy-sweet orange, piney rosemary, and red onion decorate this paleo, clean-eater’s chicken dish.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 red onion
  • 2 oranges
  • 2 sprigs fresh rosemary
  • 1 or 2 cloves peeled fresh garlic
  • 10 ounces cauliflower “rice”
  • 2 boneless skin-on chicken breasts (about 6 ounces each)
  • 3 or 4 sprigs fresh flat-leaf parsley
  • ½ cup pitted Kalamata olives

Nutrition per serving

Calories 600, Total Fat 32g (41% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 720mg (31% DV), Total Carb. 36g (13% DV), Fiber 8g (29% DV), Total Sugars 19g (Incl. 0g Added Sugars, 0% DV), Protein 42g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and roast the onion and oranges

Heat the oven to 425°F.
  • Peel the red onion and cut into ¼-inch-thick rounds.
  • Cut 1 whole orange (including peel) in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Using your hands or a sharp knife, peel the remaining orange; cut the fruit in half lengthwise, then crosswise into ¼-inch-thick half-moons. Set aside for finishing the dish.
  • Strip the rosemary leaves from the stems; coarsely chop the leaves.
On a sheet pan, toss the onion and unpeeled orange slices with the rosemary and 2 to 3 teaspoons oil; season with salt and pepper. Spread in an even layer and roast, stirring halfway through, until the onion and orange are caramelized, 18 to 20 minutes.
While the onion and orange roast, prepare the cauliflower.


Cook the cauliflower mash

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
In a large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Stir in the garlic and cook until fragrant, about 1 minute. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring occasionally, until the cauliflower starts to soften, 3 to 5 minutes. Using a masher, fork, or the back of a spoon, mash to desired consistency. Cover partially to keep warm.
While the cauliflower cooks, prepare the chicken.


Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season with salt and pepper .
In a medium frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the chicken, skin side down, and cook until the skin is well browned, 5 to 6 minutes. Turn and cook until the meat is firm and cooked through, 3 to 5 minutes. Transfer to a plate.
While the chicken cooks, finish the roasted onion and orange.


Finish the roasted onion and orange

  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a medium bowl, stir together the roasted onion and orange, peeled orange slices, parsley, and olives; season to taste with salt and pepper.


Transfer the cauliflower mash to individual plates. Top with the chicken and serve with the roasted onion and orange mixture.