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Grilled Chicken Breast with Roasted Cauliflower and Brown Rice

440 kcal · 45 g protein · 10 minutes · 1 servings

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Grilled Chicken Breast with Roasted Cauliflower and Brown Rice

This healthy and balanced meal features tender grilled chicken breast paired with flavorful roasted cauliflower and hearty brown rice. The dish is seasoned simply with paprika, salt, and pepper, and enhanced with olive oil for a satisfying blend of protein, fats, and carbs.

440 kcal 45 g protein 10 minutes

Ingredients

  • skinless chicken breast 5 oz
  • cauliflower 1 cup
  • brown rice 1/2 cup
  • olive oil 1 tbsp
  • paprika to taste
  • salt to taste
  • black pepper to taste

Method

  1. Prepare the cauliflower for roasting. Preheat your oven to 425°F (220°C). Wash the cauliflower and cut it into bite-sized florets. Toss the florets with half of the olive oil (about 1/2 tbsp), a pinch of salt, pepper, and paprika to taste. Spread them evenly on a baking sheet lined with parchment paper.
    Tip: Make sure the cauliflower pieces are spread out in a single layer to roast evenly and get a nice caramelized texture.
  2. Roast the cauliflower. Place the baking sheet in the preheated oven and roast the cauliflower for about 20-25 minutes, turning once halfway through. The cauliflower should be golden brown and tender when done.
    Tip: Use a spatula to flip the cauliflower halfway to ensure even roasting.
  3. Prepare the chicken breast. While the cauliflower roasts, pat the chicken breast dry with paper towels. Rub the remaining olive oil (about 1/2 tbsp) all over the chicken. Season both sides generously with salt, pepper, and paprika.
    Tip: Drying the chicken helps the seasoning stick better and promotes even browning.
  4. Grill the chicken breast. Heat a grill pan or outdoor grill over medium-high heat. Once hot, place the chicken breast on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink inside.
    Tip: Avoid flipping the chicken too often; let it cook undisturbed to develop nice grill marks.
  5. Warm the cooked brown rice. If your brown rice is pre-cooked and refrigerated, warm it gently in a microwave or on the stovetop with a splash of water to prevent drying out.
    Tip: Cover the rice while warming to keep moisture in.
  6. Plate and serve. Arrange the grilled chicken breast on a plate alongside the roasted cauliflower and warm brown rice. Optionally, sprinkle a little extra paprika or freshly cracked black pepper on top for presentation.
    Tip: Let the chicken rest for a couple of minutes after grilling to retain its juices.

Pro tips

  • Use a meat thermometer to ensure the chicken is perfectly cooked and safe to eat.
  • Roasting cauliflower at a high temperature brings out a delicious nutty flavor.