Roasted Cauliflower Pasta with Herb Chicken
Golden Roasted Cauliflower Penne with Herbed Grilled Chicken
Ingredients:
2 cups cauliflower florets
2 boneless skinless chicken breasts
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
8 oz (225g) penne pasta
1 tablespoon lemon juice
1/4 cup grated parmesan (or dairy-free alternative)
2 tablespoons fresh parsley, chopped
2 cloves garlic, minced
1/4 teaspoon chili flakes (optional)
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss cauliflower florets in 1 tablespoon olive oil, garlic powder, smoked paprika, salt, and pepper. Spread on the baking sheet and roast for 25–30 minutes, turning halfway, until golden and crispy at the edges.
While the cauliflower roasts, season chicken breasts with oregano, thyme, salt, and pepper. Grill or pan-sear on medium heat with 1 tablespoon olive oil until golden and cooked through (about 6–7 minutes per side). Let rest, then slice thinly.
Cook penne pasta according to package instructions. Drain and set aside.
In a large pan, sauté minced garlic and chili flakes in a drizzle of olive oil over low heat for 1–2 minutes until fragrant.
Add pasta, roasted cauliflower, lemon juice, parmesan, and sliced chicken to the pan. Toss gently to combine.
Sprinkle with chopped parsley before serving.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 465 kcal | Servings: 4 servings