Lemon Herb Chicken with Roasted Cauliflower.
Fresh, zesty, and low-carb, your new favourite weeknight dinner is here!
Juicy, lemon-infused chicken paired with perfectly roasted cauliflower for a guilt-free meal that’s bursting with flavour and loaded with protein.
– Ready in: 35 minutes
– Per serving: 320 calories | 35g protein | 5g net carbs
Full recipe in comments.
Ingredients:
Chicken breast, lemon, olive oil, garlic, herbs, and fresh cauliflower – that’s it!
Instructions:
Marinate, roast, and sear. Simple, delicious, and low-carb.
Tip: Add a dollop of Greek yogurt sauce with dill for an extra burst of flavour.
Save this recipe for your next healthy dinner night!
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Low carb lemon herb chicken with roasted cauliflower.
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Lemon Herb Chicken & Roasted Cauliflower
Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts (about 6 oz each)
2 tbsp olive oil
2 tbsp lemon juice (freshly squeezed)
1 tbsp lemon zest
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme (or 2 tsp fresh)
½ tsp paprika
Salt and black pepper, to taste
For the Roasted Cauliflower:
1 medium head cauliflower, cut into florets (about 4 cups)
1½ tbsp olive oil
½ tsp garlic powder
½ tsp dried parsley
Salt and pepper, to taste
Optional: 2 tbsp grated Parmesan cheese for extra flavour
Instructions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Marinate the chicken:
In a bowl, whisk together olive oil, lemon juice, zest, garlic, oregano, thyme, paprika, salt, and pepper.
Add chicken breasts and coat evenly. Let marinate for at least 15 minutes (or up to 2 hours in the fridge for more flavour).
Prepare the cauliflower:
Toss cauliflower florets with olive oil, garlic powder, parsley, salt, and pepper. Spread evenly on the baking sheet.
Roast and cook:
Place cauliflower in the oven and roast for 20–25 minutes, flipping halfway through.
While it roasts, heat a skillet over medium-high heat. Cook the marinated chicken 5–7 minutes per side (until golden and internal temperature reaches 165°F / 74°C).
Serve:
Plate the chicken with roasted cauliflower. Drizzle any leftover pan juices or a squeeze of fresh lemon over the top.
Garnish with fresh herbs (parsley or basil) if desired.
Optional Add-ons
Add a spoon of Greek yogurt mixed with lemon and dill as a dipping sauce.
Sprinkle toasted pine nuts or slivered almonds for crunch (adds fat but keeps carbs low).
Nutritional Information (per serving)
Calories ~320 kcal
Protein 35 g
Fat 17 g
Carbohydrates 8 g
Fibre 3 g
Net Carbs 5 g
Sugar 2 g
Sodium 480 mg
(Values are approximate and can vary based on portion sizes and ingredients.)