Chicken Breast with Cauliflower & Fingerling Potatoes - Innit

Ingredients

4 Servings

Meat & Seafood

  • Chicken Breast 4

Pantry

  • Olive Oil 1/3 cup

Produce

  • Cauliflower 1 head

  • Garlic Clove 2 cloves

  • Fingerling Potato 1 1/2 pounds

Spices

  • Kosher Salt 4 teaspoons

  • Black Pepper 2 pinches

Preparation

  1. Preheat

    Preheat the oven to 425 F. Line two sheet pans with foil.

    Connect Oven
  2. Cook Cauliflower

    Toss or coat cauliflower & garlic with olive oil. Season with salt. Bake for 25 minutes.

    • 1 head, small florets Cauliflower
    • 2 tablespoons Olive Oil
    • 1 teaspoon Kosher Salt
    • 2 cloves, sliced Garlic Clove
  3. Bake Chicken Breast

    Season chicken. Bake for 22 - 28 minutes, let rest for 5 minutes.

    TIP: Why rest? Because proteins continue to cook once removed from the oven!

    • 4, 8oz breasts Chicken Breast
    • 1 pinch Black Pepper
    • 1 tablespoon Olive Oil
    • 1/2 tablespoon Kosher Salt
  4. Bake Potatoes

    Season potatoes on prepared baking sheet. Bake for 25 minutes, cut side down.

    • 1 pinch Black Pepper
    • 1 1/2 tablespoons Olive Oil
    • 1 teaspoon Kosher Salt
    • 1 1/2 pounds, halved Fingerling Potato
  5. Serve & Enjoy!

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Low Calorie 580 kcal  
Total Fat 22.0 g 28%
Total Saturated Fat 4.0 g 20%
Unsaturated Fat 18 g  
Cholesterol 170 mg 56%
Sodium 2600 mg 110%
Total Carbohydrate 30 g 11%
Fiber Total Dietary 6 g 20%
Sugars Total 4 g  
Excellent Source: Protein 57 g 114%
Excellent Source: Vitamin C 95 mg 110%
Calcium Ca 63 mg 4%
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By Innit Culinary Team