Lemon-Thyme Chicken and Roasted Cauliflower, Chickpea + Quinoa Salad w/ Jalapeño-Lime Dressing

Hi friends! It has been awhile since I've been feeling creative in the kitchen. Did anyone else find that honeymoon phase was way harder to get out of than wedding planning mode? I'm so annoyed I have to do laundry and cook my own meals after two weeks of bliss in paradise. This, my friend, is what a snarky person would refer to as a "champagne problem". But, I digress.

It's getting warmer, which means soon cooking with the oven will be off limits in our little house. I decided one last roasted veggie hurrah was in order before summer officially hits.

What you'll need:

Boneless, skinless chicken breast
1/2 C white quinoa
1 head of cauliflower, cut into florets
1 can of chick peas, rinsed and drained.
1 lemon, juiced and zested
2 limes
1 jalapeño, finely diced
fresh thyme sprigs
salt + pepper

I prepped my chicken in the morning so it would have a chance to marinate while I was at work. 
Plaee the chicken in a dish with the juice of 1 lemon, a glug of olive oil, fresh thyme leaves and salt and pepper.

Preheat your oven to 425 degrees. 
On a roasting pan, place the cauliflower florets with half of the lemon zest,
olive oil, salt and pepper. Toss to coat.
Roast in the oven for 15-20 minutes.

On a separate pan, place your chick peas with the remaining lemon zest,
a little drizzle of olive oil and salt and pepper. 
Roast for 10-15 minutes or until crispy golden brown. 
Meanwhile, in a small bowl, prep your dressing. 
Combine lime juice, jalapeño, 2-3 TBSP olive oil, salt and pepper.
Combine quinoa, dressing, cauliflower and chickpeas in a large bowl.

Cook your chicken on the grill or in a sauté pan over medium heat. 

Serve chicken on top of quinoa salad.


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