If you don’t cook cauliflower often, you should. It’s one of the top 20 foods in the Aggregate Nutrient Density Index (ANDI), which ranks foods based on how many different nutrients they have per calorie. It’s also considered a Powerhouse vegetable by the Centers for Disease Control and Prevention (CDC).
The prosciutto in this recipe adds a lot of salty goodness, but if you’re watching your sodium intake, try replacing it with low-sodium deli ham.
I like to serve the prosciutto-wrapped chicken and cauliflower alongside a spinach salad topped with apple chunks and balsamic vinegar.
- 4 tablespoons extra-virgin olive oil, divided
- 1 tablespoon fresh lemon juice
- 2 large half chicken breasts or 1 large whole breast, cut into 4 equal pieces (about 1 pound)
- ½ teaspoon Italian seasoning
- 4 thin slices prosciutto
- ½ head cauliflower, cut into florets
- ½ teaspoon garlic pepper
- Preheat oven to 400°F.
- In a large bowl, whisk 2 tablespoons olive oil with lemon juice. Add chicken and evenly coat all over.
- Place chicken on rimmed baking sheet, pieces not touching. If one end of any piece is pointy and thin, tuck it under to make the pieces as even in thickness as possible. Sprinkle with Italian seasoning.
- Wrap each chicken piece with 1 slice of prosciutto, tucking ends under.
- In large bowl, toss cauliflower with remaining 2 tablespoons olive oil and garlic pepper. Distribute cauliflower evenly around, not on, chicken pieces on baking sheet.
- Bake until chicken is cooked through, about 25 minutes. Remove chicken from pan, stir cauliflower, and return pan (cauliflower only) to oven for an additional 5 to 10 minutes or until cauliflower is tender and browned.