Juicy Lemon Pepper Chicken + Roasted Cauliflower with Baby Spinach

Chef's Pick

Juicy Lemon Pepper Chicken + Roasted Cauliflower with Baby Spinach

  • 22 min.

  • 630 cal.

  • 2 serv.

  • No Heat

Ingredients
Instructions

Cook time: 22 minutes

Arrange racks on the top + bottom thirds of oven, then preheat oven to 450° F; remove chicken from all packaging, including paper + add chicken with juices (if desired) to a baking dish; bake on bottom rack 20 min until hot + skin is golden brown

Chop cauliflower into 1-inch pieces, spread on a sheet pan, drizzle with 2 tbsp oil + season with salt/pep; bake on top rack 10 min, then flip veggies over + bake 5-10 min more until browned + tender

Add spinach to a large bowl, drizzle on 2-3 tbsp dressing + toss to combine

Divide everything between 2 plates + enjoy!

Nutrition

Servings: 2

Amount per serving

630

Calories

43g

Fat

19g

Carbs

7g

Fiber

46g

Protein

8g

Sugars

Calories per serving

630

Total Fat

43g

56

Saturated Fat

9g

45%

Trans Fat

0g

Cholesterol

160mg

54%

Sodium

1540mg

67%

Total Carbohydrates

19g

7%

Dietary Fiber

7g

25%

Total Sugars

8g

Included 0g added sugars

0%

Protein

46g

Vitamin D

0%

Calcium

19%

Iron

31%

Potassium

25%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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