Photo of Roasted Chicken Breast with Spiced Cauliflower by WW

Roasted Chicken Breast with Spiced Cauliflower

Total Time
50 min
20 min
30 min
In this delicious recipe, chicken breasts are brushed with olive oil, ground coriander, turmeric, and cumin, and a touch of cayenne pepper before roasting, surrounded by a bed of cauliflower florets. After the chicken is cooked through, toss the cauliflower in all those delicious juices in the pan and let it continue to roast until it's nice and tender. There's nothing more convenient than a one-sheet pan dinner on a busy weeknight. A drizzle of fresh lime juice and a sprinkle of fresh cilantro adds incredible flavor to this Indian-influenced meal. If you don't like cilantro, parsley or oregano works well instead too.


Olive oil

2 Tbsp

Ground cumin

½ tsp

Ground coriander

1 tsp

Ground turmeric

1 tsp

Kosher salt

¾ tsp, divided

Black pepper

½ tsp, divided

Cayenne pepper


Uncooked boneless skinless chicken breast

1 pound(s), two 8 oz pieces


1 pound(s), cut into bite-size pieces

Cooking spray

2 spray(s)


1 Tbsp, finely chopped


½ item(s), plus wedges for serving


  1. Preheat oven to 450°F. Line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine oil, coriander, turmeric, cumin, 1/2 tsp salt, 1/4 tsp pepper and cayenne.
  3. Place chicken in center of prepared pan; brush each piece with 1/2 tsp oil mixture.
  4. Add cauliflower to bowl; toss to coat. Place cauliflower around chicken; lightly coat chicken and cauliflower with cooking spray. Sprinkle chicken with remaining 1/4 tsp each salt and pepper.
  5. Roast until chicken is just cooked through, 15-20 minutes; let rest. Toss cauliflower with chicken juices in pan; continue roasting until browned and tender, about 10 minutes more. Add cilantro; toss.
  6. Thickly slice chicken across grain; fan over serving plates. Divide cauliflower among plates; squeeze 1/2 lime over top and serve with additional lime wedges.
  7. Serving size: 3 oz chicken and 3/4 c cauliflower