Roast chicken with spiced cauliflower and green romesco

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 670 Calories/Serving

30 - 40 Minutes

For this easy roast chicken dinner, Chef Justine takes the classic Spanish romesco, an incredibly flavorful sauce, and gives it a fun Southwest twist, swapping mild green chiles and pumpkin seeds for the traditional roasted red peppers and almonds. It’s so good, we’ve had customers say they want to drink it.

Ingredients

  • 1 pound cauliflower
  • 4 scallions
  • Fresh flat-leaf parsley
  • ½ teaspoon sweet smoked paprika
  • Two 6-ounce boneless skin-on chicken breasts
  • ½ cup Castelvetrano olives
  • Sun Basket green romesco (cilantro - pumpkin seeds - green chiles - fresh garlic - olive oil - sherry vinegar - salt)

Instructions

1

Prep the vegetables

Heat the oven to 425ºF.
  • Cut away the coarse stem and leaves from the cauliflower; cut the cauliflower into 1-inch florets.
  • Trim the root ends from the scallions; cut the scallions into 1-inch lengths.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a bowl, combine the cauliflower, paprika, and 2 teaspoons oil. Season with salt and pepper and toss to coat.

2

Cook the chicken and cauliflower

  • Pat the chicken dry with a paper towel and season generously 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 browned but not yet cooked through, 4 to 5 minutes. Turn and cook for about 30 seconds.
Transfer the chicken to one side of a sheet pan, reserving any drippings in the pan for the scallions. Spread the cauliflower in an even layer on the other side of the sheet pan. Roast until the chicken is cooked through, 10 to 12 minutes; transfer to a plate to rest. Continue roasting the cauliflower until browned and tender, 6 to 8 minutes longer.
While the chicken and cauliflower roast, finish the side dish.

3

Finish the side dish

In the same pan used for the chicken, add the scallions and cook over medium-high heat, stirring once or twice, until charred, 3 to 4 minutes. Transfer to a bowl. Add the olives, parsley, and roasted cauliflower and stir to combine. Season to taste with salt and pepper.

4

Serve

Spoon the romesco onto individual plates. Top with the chicken and serve with the cauliflower mixture alongside.

Nutrition per serving: Calories: 670, Protein: 46 g, Total Fat: 46 g, Monounsaturated Fat: 23.5 g, Polyunsaturated Fat: 4.5 g, Saturated Fat: 7 g, Cholesterol: 105 mg, Carbohydrates: 21 g, Fiber: 9 g, Added Sugar: 0 g, Sodium: 1180 mg

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