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Nutrition info

AmountPer 1 chicken breast with 2½ cups salad serving
  • Calories332
  • Protein32 g
  • Fat13 g
  • Saturated fat2.5 g
  • Carbohydrates24 g
  • Fibre8 g
  • Sugars3 g
  • Cholesterol69 mg
  • Sodium652 mg
% Daily ValuePer 1 chicken breast with 2½ cups salad serving
  • Potassium296
  • Calcium20
  • Iron19
  • Vitamin A23
  • Vitamin C20
  • Vitamin B617
  • Vitamin B122
  • Folate12
  • Magnesium
  • Zinc4
Food prep tip

Roasted Chicken and Cauliflower Salad

  • Breast
  • Salads
Prepping15min
Cooking30min
Restingmin
  • Servings4
Nutrition informationThis recipe contains 32 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

Preheat the oven to 425ºF (220ºC). Line a large baking sheet with foil; grease well and set aside. Whisk the vinegar with the mustard, honey, 1 tsp (5 mL) salt and the pepper. Slowly drizzle in the oil, while whisking constantly, until mixture comes together. Measure out ¼ cup (60 mL) and set aside. Stir the garlic into the remaining mixture.

2

Toss the chicken with 2 Tbsp (30 mL) of the garlic mixture. Season all over with remaining salt; arrange on the prepared pan. Toss the cauliflower with the remaining garlic mixture. Spread in a single layer on the same pan next to the chicken.

3

Bake for 20 to 25 minutes or until a meat thermometer registers 165°F (74°C) when inserted into the centre of the largest chicken breast. Transfer chicken to a cutting board and tent with foil. Sprinkle beans and Parmesan over cauliflower. Roast for an additional 10 minutes or until browned; cool slightly.

4

Meanwhile, thinly slice each chicken breast; set aside. Toss cauliflower mixture with spinach, red pepper, red onion and reserved dressing. Divide salad evenly between 4 dinner plates. Top with sliced chicken. Serve immediately.

Recipe note<p>Sprinkle with toasted pine nuts or almonds for some added crunch.</p>