Balsamic Rosemary Chicken with Roasted Cauliflower
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Total Time: 35 MinutesServes: 2



  • For Chicken:
  • 2 chicken breasts or 3 chicken thighs (bones in or out)
  • 2 cloves garlic, minced
  • 2 fresh rosemary sprigs, minced
  • ¼ cup balsamic vinegar
  • 1 tbsp olive oil
  • For Chicken:
  • 2 cups cauliflower florets - about ½ of a medium head of cauliflower (option to use whole head and have leftovers)
  • 4 tbsp olive oil
  • 1 tbsp minced garlic
  • 1 tbsp lemon juice
  • salt & pepper to taste


  1. Preheat oven to 400.
  2. Prepare the Chicken: a. Rinse chicken, pat to dry and put in a baking dish. b. Drizzle olive over chicken, and mix to evenly distribute oil. c. Press minced garlic and rosemary onto chicken, then top with salt & pepper.
  3. Prepare the Cauliflower: a. Place cauliflower florets in a separate, large roasting pan. b. Drizzle olive oil over cauliflower and mix to evenly distribute oil. c. Season with lemon juice, garlic, salt & pepper.
  4. Bake: a. Bake chicken & cauliflower for about 20-25 minutes at 400 Make sure to check in on them and bake longer if needed b. Top the cooked chicken with the balsamic vinegar and serve. *Vegan Protein option next page: Rosemary garlic lentil recipe, serve with roasted cauliflower.

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