Here’s an easy dinner for you and the family, Sheet Pan Lemon Truffle Chicken and Cauliflower. This dish is a healthy dose of tasty flavors that requires little expertise. It tastes great with a power greens salad, or any green salad. Sheet Pan Lemon Truffle Chicken and Cauliflower will provide that comfort feeling while keeping the calorie count relatively low.
The weather is still pretty warm in New York, but fall is here and my body is yearning for some comfort food. So what do I eat on a warm fall evening? Well, I create dishes that are light but yet packed with flavor. This is what this dish delivers. The zing of lemon juice and the earthiness of the truffle oil are a marvelous combination and will put a smile on your face immediately. The shallots become sweet which softens the dominant flavors of the lemon and truffle oil and the entire dish is balanced out with parsley and garlic. This culmination of flavors all over the cauliflower and chicken is nicely satisfying.
Sheet Pan Lemon Truffle Chicken and Cauliflower is an ideal weeknight dinner dish, but it also makes for a nice lunchtime dish too. I like serving a healthy dish for Saturday lunch when the weather is warm and pleasant. No one wants a heavy meal that has you clamoring for the sofa watching your stomach grow. One needs light, tasty and healthy meals to allow for figure-hugging and possibly revealing clothes.
Saturdays is the day I experiment in the kitchen, especially when friends come to visit. It is my day to create new recipes and decide on what works best when I need to update one. It really helps to have tastebuds to give feedback and my family and friends are always willing participants. I had guests on the day I decided to workout this recipe and I got a resounding “very tasty”.
Sheet Pan Lemon Truffle Chicken and Cauliflower is a great dish. Your partner will love it and so will your kids. In fact you can enlist them to help you prepare it. Just watch those kids, they may try to steal bites before it’s time to serve.
Sheet Pan Lemon Truffle Chicken and Cauliflower
Ingredients
- 2 large cauliflowers
- 3 lb boneless chicken thighs
- 3 tbsp garlic powder
- 2 tbsp lemon zest
- 2 tsp kosher salt
- 1 tsp black pepper
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 4 medium shallots sliced thick
- 1 cup fresh parsley chopped
- Drizzle truffle oil
- 1 lemon for juice.
Equipment & Utensils
- Large sheet pan
Instructions
- Rinse chicken and pat dry with paper towels, then cut each piece in half and place in a large bowl.
- Remove cauliflower stalks and cut into equal sized chunks and place in a large bowl.
- Mix together garlic powder, lemon zest, salt, pepper, olive oil, lemon juice and parsley and then pour half on top of the chicken and the other half on top of the cauliflower.
- Toss and rub cauliflower and chicken to ensure each piece is well coated.
- Set coated chicken aside in the fridge.
- Scatter cauliflower onto sheet pan and then place sliced shallots among the cauliflower chunks.
- Place in a preheated oven at 425 and cook for 15 mins.
- Remove sheet pan from oven and shake cauliflower and shallots free, then turn as many chunks as is possible.
- Add chicken in amongst the cauliflower and shallots then return to the oven and cook for 10 mins.
- Remove sheet pan from oven again and turn chicken pieces and return to oven and cook for a further 10-15 mins.
- Remove sheet pan from oven and test that all ingredients are appropriately cooked through.
- Once ready to serve, place on top of a green salad, drizzle with truffle oil and freshly squeezed lemon juice.
