Kid-Friendly
Sheet Pan Rosemary-Mustard Chicken with Tomatoes
Simple Cauli-Rice
Ingredients
- ¾ lb thin sliced boneless, skinless chicken breasts
- 2 Tbsp avocado oil, divided
- 2 tsp whole-grain mustard
- 1 tsp chopped fresh rosemary, divided (or use 1 tsp dried rosemary)
- ¼ tsp kosher salt, divided
- ¼ tsp black pepper, divided
- 2 pints multicolored grape tomatoes
- 1 clove garlic, minced
- 1 tsp chopped fresh oregano (or use ½ tsp dried oregano)
- ⅛ tsp crushed red pepper
Instructions
- Preheat oven to 425°F. Place chicken on a rimmed baking sheet. Combine 1 Tbsp oil, mustard, ½ tsp rosemary, and ⅛ tsp each salt and black pepper; rub on chicken. Bake 10 minutes.
- Combine tomatoes, garlic, 1 Tbsp oil, ½ tsp rosemary, oregano, red pepper, and ⅛ tsp each salt and black pepper in a large bowl; spoon tomato mixture around chicken.
- Return to oven, and bake 10 minutes longer or until tomatoes begin to burst and chicken is done.
Side Dish Ingredients
- 1 (12-oz) pkg cauliflower florets
- 1 Tbsp coconut oil (or use avocado oil)
- ½ onion, chopped
- ½ tsp salt
- ¼ tsp pepper
- 3 Tbsp organic chicken broth
Side Dish Instructions
- Pulse cauliflower in a food processor until it resembles rice.
- Melt oil in a saucepan over medium-high heat. Add onion, salt, and pepper; cook 4 to 5 minutes or until onion is tender.
- Stir in cauliflower and broth; cover and cook 10 to 15 minutes or until cauliflower is tender.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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