Sheet Pan Greek Chicken Cauliflower

When I think of a quick, hearty meal that the whole family will love, the Sheet Pan Greek Chicken Cauliflower comes to mind. There’s something magical about the way the flavors come together in this dish. The first time I made it, I was in a rush, needing to whip up something healthy and satisfying after a long day at work. The aroma of the chicken marinating in the tangy Greek yogurt and spices filled my kitchen, and I knew I was onto something special. As I pulled the sheet pan out of the oven, the golden-brown chicken and perfectly roasted cauliflower looked like a culinary masterpiece, and the taste was even better than I had hoped! This dish has become a staple in my household, a go-to for busy weeknights and even leisurely weekends.

Sheet Pan Greek Chicken Cauliflower Shopping List

Gathering quality ingredients is key to the success of the Sheet Pan Greek Chicken Cauliflower. Each component plays a vital role in delivering flavor and nutrition. From the succulent chicken to the fresh cauliflower, every element works in harmony to create a delicious meal.

• 25.3 ounces of plain Greek Yogurt
• 6 tablespoons of olive oil, divided
• 6 cloves of fresh garlic, minced
• 1 lemon, zest and juice
• 1¼ teaspoons of kosher salt, divided
• ½ teaspoon of freshly ground black pepper, divided
• 2½ teaspoons of Greek seasoning, divided
• 1¼ teaspoons of ground fennel, divided
• 2 tablespoons of honey
• 2 tablespoons of chopped fresh parsley, divided
• 3 chicken breasts
• ½ head of fresh cauliflower, sliced
• Cherry or Glory tomatoes, halved (optional)

The Process for Making Sheet Pan Greek Chicken Cauliflower

Making the Sheet Pan Greek Chicken Cauliflower is a rewarding experience that fills your kitchen with wonderful aromas. Follow these steps to create an unforgettable meal.

1. Start by making the Yogurt-Honey marinade. In a medium bowl, combine the Greek yogurt, 4 tablespoons of olive oil, garlic, lemon zest, lemon juice, 1 teaspoon of salt, ¼ teaspoon of pepper, 2 teaspoons of Greek seasoning, 2 teaspoons of fennel, honey, and 1 tablespoon of parsley. Whisk until well blended, creating a smooth marinade.
2. Next, take the chicken breasts and place them in a large zipper-style plastic bag. Pour half of the marinade over the chicken, seal the bag, and massage the marinade into the meat. Refrigerate for at least one hour, or ideally, up to twelve hours for maximum flavor.
3. While the chicken marinates, prepare the cauliflower. Cut it into pieces no thicker than half an inch. In a bowl, mix the cauliflower with 2 tablespoons of olive oil, ¼ teaspoon of kosher salt, ¼ teaspoon of black pepper, and ¼ teaspoon of ground fennel. Toss gently to coat and set aside.
4. When you’re ready to cook, preheat the oven to 350°F (175°C). Line a large baking sheet with aluminum foil and spray it with nonstick spray to prevent sticking.
5. Remove the marinated chicken from the refrigerator and place it on one end of the prepared baking sheet. Take a piece of parchment paper, spray one side with nonstick spray, and place it over the chicken to help retain moisture while baking.
6. Arrange the seasoned cauliflower on the other side of the baking sheet, spreading it out in a single layer. Avoid crowding the vegetables, as this will help them roast evenly.
7. Bake in the preheated oven for 20 to 30 minutes or until the internal temperature of the chicken reaches 155°F (68°C). The cauliflower should be tender and slightly caramelized.
8. Once done, carefully remove the parchment paper and switch the oven to broil mode. If you’re using cherry tomatoes, scatter them over the cauliflower now.
9. Broil the dish for an additional 2 to 4 minutes, just enough to give the chicken a beautiful golden color and add some caramelization to the cauliflower. Keep a close eye to prevent burning!
10. Check that the internal temperature of the chicken has reached 162°F to 165°F (72°C to 74°C). If the cauliflower needs more color, leave it under the broiler until it meets your preference.
11. After cooking, transfer the baking sheet to a cooling rack and allow it to rest for 2 to 3 minutes. Garnish with the remaining chopped fresh parsley and serve with the extra Yogurt-Honey marinade on the side.

Recipe Variations about Sheet Pan Greek Chicken Cauliflower

If you’re looking to mix things up a bit, here are some ideas that will keep your Sheet Pan Greek Chicken Cauliflower exciting and delicious!

• Add More Vegetables: Incorporate a variety of veggies like bell peppers, zucchini, or even sweet potatoes for added texture and flavor.
• Spice It Up: Try using a spicy harissa or a dash of cayenne pepper in your marinade to add some heat.
• Change Up the Protein: Substitute the chicken with tofu or tempeh for a vegetarian twist.
• Whole Grain Complement: Serve with a side of quinoa or brown rice to make it a heartier meal.
• Garnish Variations: Top with crumbled feta cheese (if you can eat dairy), olives, or fresh herbs for a Mediterranean flair.

Perfect Pairings for Sheet Pan Greek Chicken Cauliflower

The Sheet Pan Greek Chicken Cauliflower is versatile enough for any occasion. Here are some pairing ideas that enhance your meal:

• Serve with Greek Salad: A fresh Greek salad with tomatoes, cucumbers, and feta complements the flavors beautifully.
• Pair with Rice: Consider serving it over a bed of fragrant rice to soak up the delicious marinade.
• Perfect for Weeknight Dinners: This is an ideal dish for busy weeknights, as it comes together quickly and requires minimal cleanup.
• Great for Meal Prep: Make it ahead of time for a quick reheat option during the week. It’s perfect for packed lunches!
• Seasonal Touch: In warmer months, serve it with a light, citrusy vinaigrette for a refreshing touch.

FAQ

Conclusion

In conclusion, the Sheet Pan Greek Chicken Cauliflower is not just a meal; it’s an experience. The blend of flavors and the ease of preparation make this recipe a standout choice for any occasion. I encourage you to try it—it’s perfect for busy weeknights or a delightful weekend dinner. You won’t be disappointed!

Sheet Pan Greek Chicken Cauliflower

The ultimate weeknight meal, Sheet Pan Greek Chicken Cauliflower combines tender chicken and roasted veggies, all in one pan. With zesty Greek flavors in every bite, it's a deliciously easy recipe that the whole family will love. Make it tonight for a comforting and satisfying dinner!

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Servings: 3 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 25.3 ounces plain Greek Yogurt
• 6 tablespoons olive oil, divided
• 6 cloves fresh garlic, minced
• 1 lemon, zest and juice
• 1¼ teaspoons kosher salt, divided
• ½ teaspoon freshly ground black pepper, divided
• 2½ teaspoons Greek seasoning, divided
• 1¼ teaspoons ground fennel, divided
• 2 tablespoons honey
• 2 tablespoons chopped fresh parsley, divided
• 3 chicken breasts
• ½ head fresh cauliflower, sliced
• Cherry or Glory tomatoes, halved, optional

Equipment

• Baking Sheet
• Instant Read Meat Thermometer

Method

 

1. Start by making the Yogurt-Honey marinade. In a medium bowl, combine the Greek yogurt, 4 tablespoons of olive oil, garlic, lemon zest, lemon juice, 1 teaspoon of salt, ¼ teaspoon of pepper, 2 teaspoons of Greek seasoning, 2 teaspoons of fennel, honey, and 1 tablespoon of parsley. Whisk until well blended, creating a smooth marinade.
2. Next, take the chicken breasts and place them in a large zipper-style plastic bag. Pour half of the marinade over the chicken, seal the bag, and massage the marinade into the meat. Refrigerate for at least one hour, or ideally, up to twelve hours for maximum flavor.
3. While the chicken marinates, prepare the cauliflower. Cut it into pieces no thicker than half an inch. In a bowl, mix the cauliflower with 2 tablespoons of olive oil, ¼ teaspoon of kosher salt, ¼ teaspoon of black pepper, and ¼ teaspoon of ground fennel. Toss gently to coat and set aside.
4. When you’re ready to cook, preheat the oven to 350°F (175°C). Line a large baking sheet with aluminum foil and spray it with nonstick spray to prevent sticking.
5. Remove the marinated chicken from the refrigerator and place it on one end of the prepared baking sheet. Take a piece of parchment paper, spray one side with nonstick spray, and place it over the chicken to help retain moisture while baking.
6. Arrange the seasoned cauliflower on the other side of the baking sheet, spreading it out in a single layer. Avoid crowding the vegetables, as this will help them roast evenly.
7. Bake in the preheated oven for 20 to 30 minutes or until the internal temperature of the chicken reaches 155°F (68°C). The cauliflower should be tender and slightly caramelized.
8. Once done, carefully remove the parchment paper and switch the oven to broil mode. If you’re using cherry tomatoes, scatter them over the cauliflower now.
9. Broil the dish for an additional 2 to 4 minutes, just enough to give the chicken a beautiful golden color and add some caramelization to the cauliflower. Keep a close eye to prevent burning!
10. Check that the internal temperature of the chicken has reached 162°F to 165°F (72°C to 74°C). If the cauliflower needs more color, leave it under the broiler until it meets your preference.
11. After cooking, transfer the baking sheet to a cooling rack and allow it to rest for 2 to 3 minutes. Garnish with the remaining chopped fresh parsley and serve with the extra Yogurt-Honey marinade on the side.

Notes

• Storage: Keep leftovers in an airtight container in the fridge for up to three days.
• Freezing: The cooked dish can be frozen for up to three months. Thaw in the fridge before reheating.
• Pairing: This dish pairs beautifully with a side of quinoa or a fresh salad.
• Experiment: Feel free to adjust the seasonings to match your own preferences.
• Nutrition: Packed with protein and vitamins, this is a health-conscious choice!

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Meet Delilah Moon

We eat with our eyes first, and I strive to capture the energy of our food through photography. I am deeply involved in the cooking process, styling our dishes to show you exactly how appetizing they can be. I hope this recipe inspires you to get creative and confident in your own kitchen.