Baked chicken and cauliflower with almonds

Heather Disarro

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Baked chicken, cauliflower and almonds is a one-dish wonder for almost any diet. Seared chicken makes a fabulous base for fresh cauliflower to roast on top of, and a handful of almonds at the end adds crunch and texture plus nutrition!

baked chicken and cauliflower with almonds

Baked chicken and cauliflower with almonds

Serves 4


  • 4 boneless, skinless chicken breasts
  • 1 head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 2 teaspoons salt, divided
  • 1 teaspoon pepper, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/4 cup chicken stock
  • 1/2 cup slivered almonds


  1. Preheat oven to 400 degrees F.
  2. Pour the olive oil into a 9 x 13-inch pan.
  3. Place the chicken breasts evenly across the bottom of the pan. Season with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
  4. Place the cauliflower florets over the chicken breasts and season with the remaining salt and pepper, garlic powder and paprika.
  5. Pour the chicken stock evenly over the cauliflower.
  6. Bake for 30 to 45 minutes until the chicken is cooked through.
  7. During the last 10 minutes of cooking, sprinkle the almonds on top so that they can toast in the oven with the chicken and cauliflower.
  8. Serve hot.

More exciting cauliflower recipes

Cauliflower polonaise
Roasted cauliflower farfalle
Cauliflower quiche


Heather Disarro
Heather is the writer behind the food blog, Heather’s Dish, and the coordinator of the beauty blog, Faces of Beauty. She and her husband live at the base of the Rocky Mountains in the Denver metro area and are constantly active, especially with their two crazy lab mixes Bunker and Keira. They had their first baby, Weston, in March 2012 and have been boundlessly blessed by him every day of his life. You can find more at Heather’s personal blogs, Heather’s Dish and Faces of Beauty or send her a tweet at @heathersdish.