Baked Chicken Breast with Roasted Cauliflower and Cherry Tomatoes
Tender chicken breasts seasoned with paprika and garlic bake alongside cauliflower florets and cherry tomatoes. The tomatoes burst and release their juices, creating a light, natural sauce that coats everything. Simple, wholesome, and ready in under an hour.
By TasteBuds
Recipe details
- Yield
- 4 people
- Prep time
- 15 minutes
- Cook time
- 35 minutes
- Total time
- 50 minutes
Ingredients
- 4 medium (about 1.5 lb) boneless, skinless chicken breasts
- 1 medium head (about 1.5 lb) cauliflower, cut into florets
- 2 cups cherry tomatoes
- 3 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1½ tsp smoked paprika
- 1 tsp salt, divided
- ½ tsp black pepper, freshly ground
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- Line a large rimmed baking sheet with parchment paper or aluminum foil.
- Cut 1 medium head cauliflower (about 1.5 lb / 680 g) into florets.
- Mince 4 cloves garlic.
- In a small bowl, combine 4 cloves garlic, minced, 1½ tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper, freshly ground.
- Pat 4 medium boneless, skinless chicken breasts (about 1.5 lb / 680 g) dry with paper towels and place them on one half of the prepared baking sheet.
- Drizzle 1½ tbsp olive oil (22.5 ml) over the chicken breasts, then rub half of the garlic-paprika mixture all over the chicken, coating both sides.
- Scatter the cauliflower florets (about 1.5 lb / 680 g) and 2 cups cherry tomatoes (300 g) on the other half of the baking sheet.
- Drizzle the remaining 1½ tbsp olive oil (22.5 ml) over the cauliflower and tomatoes, then sprinkle the remaining garlic-paprika mixture over the vegetables. Toss everything with your hands to coat evenly.
- Preheat the oven to 400°F (200°C).
- Bake for 30 to 35 minutes, until the chicken reaches an internal temperature of 165°F (74°C) on a meat thermometer and the cauliflower edges are golden and crispy. The tomatoes will burst and release their juices.
- While the chicken and vegetables finish baking, chop 2 tbsp fresh parsley (8 g) if using.
- Remove the baking sheet from the oven and let the chicken rest for 5 minutes before slicing. Spoon the burst tomato juices over the chicken and vegetables, and scatter the 2 tbsp fresh parsley, chopped (8 g), if using, over the top.