One Pan Chicken, Golden Cauliflower and Carrot Fries

Serving Size: 6

A gut-friendly grain-free one pan meal which provides anti-inflammatory fats and turmeric, lean protein and valuable phytonutrients. It is also a great meal prepping, enjoy the leftovers for grab-n-go meals.

Recipe by: Marianna Duba, M.Sc.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook30

Passive0

Recipe Serving Size6

Cooking Tools Required

Cutting board, Heavy duty rimmed baking sheet, Instant read thermometer, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives, Vegetable Peeler

Ingredients

2 pound boneless skinless chicken breast About 3 large chicken breast
6 each carrot medium
1 head cauliflower large
6 tablespoon extra virgin olive oil divided three ways
3 teaspoon dry thyme
3 teaspoon ground turmeric
1/2 teaspoon sea salt

Instructions

Preheat oven to 375ºF (191ºC) and line a large baking sheet with parchment paper.
Peel and slice carrots into sticks. Wash and chop cauliflower into florets.
Brush chicken breast with 1/3 of the olive oil. Season with thyme and sea salt. Place on the baking sheet.
Toss carrot sticks in 1/3 of the olive oil. Place on the baking sheet next to chicken.
Toss cauliflower with the remaining olive oil and turmeric. Mix until cauliflower is evenly yellow then transfer to the baking sheet.
Place the baking sheet in the oven and bake for 30 minutes or until chicken breast is cooked through.
Remove baking sheet from the oven add more salt to taste if desired.

Notes

Be sure to not overcrowd the pan

Reheating Instructions

Heat in a saute pan over medium heat.

Nutrition