Herb-Roasted Chicken Breast with Cauliflower and Orzo

Tender chicken breasts rubbed with oregano, thyme, and garlic roast alongside cauliflower florets until golden. Served over orzo tossed with fresh parsley and lemon, this dish is light, satisfying, and naturally low in sodium. Perfect for anyone watching their salt intake while still craving real flavor.

By TasteBuds

Recipe details

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

Ingredients

  • 1½ lb boneless, skinless chicken breasts
  • 3 tbsp olive oil, divided
  • 4 cloves garlic
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp black pepper, freshly ground
  • 1 medium head cauliflower
  • 1½ cups orzo pasta
  • ½ cup fresh parsley
  • 1 large lemon

Instructions

  1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or aluminum foil.
  2. Mince 4 cloves garlic.
  3. In a small bowl, combine the 4 cloves garlic, minced, 2 tbsp olive oil, 1 tsp dried oregano, 1 tsp dried thyme, and ½ tsp black pepper, freshly ground. Stir until you have a fragrant paste.
  4. Pat 1½ lb boneless, skinless chicken breasts dry with paper towels. Rub the herb paste all over the chicken breasts, coating them thoroughly. Place them on one side of the prepared baking sheet.
  5. Cut 1 medium head cauliflower into bite-sized florets, discarding the core and thick stems.
  6. Toss the cauliflower florets with 1 tbsp olive oil until evenly coated. Spread them in a single layer on the other side of the baking sheet, next to the chicken.
  7. Roast the chicken and cauliflower for 25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the cauliflower edges are going golden and crispy.
  8. While the chicken and cauliflower roast, bring a large pot of water to a boil.
  9. Add 1½ cups orzo pasta to the boiling water and cook according to package directions (usually 8 to 10 minutes) until tender. Drain in a colander and return to the pot.
  10. Chop ½ cup fresh parsley.
  11. Cut 1 large lemon in half and juice it.
  12. Toss the drained orzo with the ½ cup fresh parsley, chopped and the juice from 1 large lemon. Stir until the parsley is evenly distributed and the orzo is glossy.
  13. Remove the chicken and cauliflower from the oven. Let the chicken rest for 5 minutes, then slice it crosswise into thick slices.
  14. Divide the orzo among four plates. Top each with sliced chicken and roasted cauliflower. Serve warm.