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GOAL CRUSHING RECIPES, E7 | Released Dec. 7 2020

Chicken & cauliflower tray bake

3½ Tbsps. olive oil

1 tsp. Dijon or wholegrain mustard 1½ Tbsps. tomato purée

1 tsp. dried oregano

½ tsp. paprika

½ tsp. ground cumin

½ tsp. garlic granules

a pinch of ground black pepper

  1. Tbsp. Parmesan cheese, grated a pinch of sea salt
  2. cups cauliflower, cut into florets

21 oz. chicken breast, cut in half widthwise fresh basil leaves, to garnish

Serves 4

Per serving: 403 calories 19g fat

8g carbs 50g protein

Preheat oven to 200?C/400?F. Prepare a large baking tray.

Place the tomato purée, 3 tbsps olive oil and Dijon mustard in a bowl and stir well.

Add the oregano, paprika, ground cumin, garlic granules, black pepper, salt, Parmesan cheese and salt. Stir well.

Place the cauliflower florets in a large bowl and add the tomato mixture. Stir well to coat the cauliflower in the sauce.

Place the chicken onto the baking tray. Brush with the remaining olive oil and season with a small pinch of sea salt and ground black pepper.

Add the cauliflower to the baking tray, arranging around the chicken.

Roast for 25 minutes, or until the cauliflower is golden brown and tender, and the chicken is thoroughly cooked.

Serve garnished with fresh basil leaves and a sprinkle of Parmesan.

Store any leftovers in an airtight container and refrigerate for up to 2 days.