Chicken with roasted red onion and orange salad with mashed cauliflower

paleo, Gluten Free, Soy-Free, Dairy-Free

2 Servings, 570 Calories/Serving

45 Minutes

Here at Sun Basket HQ, we always get excited when the combination of rosemary, onions, and oranges is on the menu. The savory, sweet, and piney herbal flavors compliment each other surprisingly well.


  • 1 red onion
  • 2 navel oranges
  • Fresh rosemary
  • Flat-leaf parsley
  • 2 garlic cloves
  • ¾ pound cauliflower
  • 2 boneless chicken breasts
  • ½ cup Kalamata olives (pitted)



Prep the vegetables

Heat the oven to 425ºF.
  • Peel the onion and cut into thin, ¼ -inch-thick rounds.
  • Cut one orange in half and then into ¼-inch thick half-moon slices.
  • Peel the other orange and cut it into ¼-inch thick half-moons slices.
  • Coarsely chop the rosemary leaves. Discard the stems.
  • Coarsely chop the parsley leaves. Discard the stems.
  • Finely chop the garlic.
  • Remove the core from the cauliflower and coarsely chop the florets.
On a sheet pan, spread the onion, the unpeeled orange slices, and rosemary in an even layer; drizzle with 1 to 2 tablespoons oil and season with salt and pepper. Roast until the onion and orange are caramelized, 18 to 20 minutes.


Cook the cauliflower

In a pot over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the garlic and cook until fragrant, about 1 minute. Add the cauliflower, season with salt and pepper and cook until starting to soften, 3 to 4 minutes. Add 1 cup water, cover and cook until tender and most of the liquid has been absorbed, 10 to 12 minutes. While the cauliflower cooks, prepare the chicken.
When the cauliflower is done, use a potato masher or wooden spoon to mash until smooth. (Alternatively, blend the cauliflower until smooth in a food processor.) Season with salt and pepper to taste.


Cook the chicken

  • Pat the chicken dry with a paper towel and season with salt and pepper.
In a pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chicken, skin-side down and cook until skin is crisp and chicken is cooked through, 4 to 5 minutes on each side.


Make the salad

In a mixing bowl, combine the roasted onions and orange, remaining peeled orange slices, parsley and olives; season with salt and pepper and toss until well combined.



Transfer the mashed cauliflower to individual plates. Top with the chicken breasts and serve the salad on the side.

Nutrition per serving: Calories: 570, Protein: 43 g, Total Fat: 29 g, Monounsaturated Fat: 18 g, Polyunsaturated Fat: 4 g, Saturated Fat: 5 g, Cholesterol: 105 mg, Carbohydrates: 37 g, Fiber: 8 g, Added Sugar: 0 g, Sodium: 690 mg

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