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.
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.
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.
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.
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.
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.
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.
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.
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!
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.
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.
