Baked Chicken Breast with Roasted Cauliflower and Cherry Tomatoes

Chicken breasts rubbed with paprika and garlic, baked alongside cauliflower florets and cherry tomatoes until the chicken is tender and the tomatoes burst into a light, naturally sweet sauce. The cauliflower gets golden and nutty at the edges. A simple, straightforward sheet-pan meal with no added sugar or sweet glazes, just real ingredients and good seasoning.

By TasteBuds

Recipe details

Yield
4 people
Prep time
15 minutes
Cook time
30 minutes
Total time
45 minutes

Ingredients

  • 4 (about 6 oz each) boneless, skinless chicken breasts
  • 1 medium head cauliflower, cut into florets
  • 2 cups cherry tomatoes
  • 3 tablespoons olive oil, divided
  • 1½ teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper, freshly ground
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Line a large rimmed baking sheet with parchment paper or aluminum foil.
  3. Cut 1 medium head cauliflower into florets.
  4. In a small bowl, combine 1½ teaspoons smoked paprika, 1 teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper.
  5. Pat 4 boneless, skinless chicken breasts (about 6 oz / 170 g each) dry with paper towels, then rub them all over with 1 tablespoon (15 ml) olive oil. Sprinkle the spice mixture evenly over both sides of the chicken breasts, pressing gently so it sticks.
  6. Toss the cauliflower florets with 1 tablespoon (15 ml) olive oil and ¼ teaspoon salt. Spread them in a single layer on one half of the prepared baking sheet.
  7. Place the seasoned chicken breasts on the other half of the baking sheet, leaving a little space between each piece.
  8. Toss 2 cups (300 g) cherry tomatoes with 1 tablespoon (15 ml) olive oil and ¼ teaspoon salt, then scatter them around the chicken and cauliflower on the baking sheet.
  9. Bake for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) on a meat thermometer and the cauliflower is golden and tender at the edges. The cherry tomatoes should be bursting and releasing their juices.
  10. Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving. While it rests, chop 2 tablespoons fresh parsley if using.
  11. Serve the chicken with the roasted cauliflower and tomatoes, spooning any pan juices over the top. Garnish with the chopped fresh parsley if you like.