Grilled Chicken with Cauliflower
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes like you spent way more time than you actually did. The beauty of this dish is how the lemon and garlic marinade transforms both the chicken and cauliflower into something really special. Plus, cauliflower is packed with vitamin C and fiber, so you're getting serious nutrition without feeling like you're eating "healthy food." Everything cooks on one grill, which means minimal cleanup, and the whole thing feels fancy enough to serve to guests but simple enough that even on a busy Tuesday night, dinner is ready.
Ella x
Ingredients
- 4boneless, skinless chicken breasts(about 6 oz each)
- 1 large headfresh cauliflower(cut into florets)
- 5 tablespoonsolive oil
- 3 tablespoonsfresh lemon juice
- 4garlic cloves(minced)
- 1½ teaspoonsdried oregano
- 1 teaspoonfresh thyme(chopped)
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 2 tablespoonsunsalted butter
- ¼ teaspoonred pepper flakes
- 2 tablespoonsfresh parsley(chopped, for garnish)
Detail level
Instructions
- 1
In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, oregano, thyme, salt, and black pepper to create a marinade.
Tip: This marinade can be made up to 24 hours ahead and refrigerated.
- 2
Place chicken breasts in a shallow dish and pour the marinade over them, coating all sides evenly. Allow to marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
Tip: Pat chicken dry with paper towels before grilling for better browning.
- 3
Toss cauliflower florets with 2 tablespoons olive oil, salt, and black pepper in a large bowl until well coated.
Tip: Try to keep florets relatively uniform in size for even cooking.
- 4
Preheat your grill to medium-high heat (about 400°F). Once hot, lightly oil the grill grates to prevent sticking.
Tip: If using a charcoal grill, wait until coals are glowing and covered with ash.
- 5
Place chicken breasts on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. Transfer to a plate and let rest for 5 minutes.
Tip: Don't move the chicken around while it cooks—let it develop a nice golden crust.
- 6
In the same grill or a grill pan, arrange cauliflower florets in a single layer. Grill for 4-5 minutes per side until lightly charred and tender-crisp.
Tip: Work in batches if needed to avoid overcrowding.
- 7
While the cauliflower finishes grilling, melt butter in a small saucepan and combine with remaining 1 tablespoon lemon juice, red pepper flakes, and a pinch of salt.
Tip: Keep the lemon-garlic butter warm but not boiling.
- 8
Arrange grilled chicken and cauliflower on serving plates, drizzle with the warm lemon-garlic butter sauce, and garnish with fresh chopped parsley before serving.
Tip: Serve immediately with lemon wedges on the side for extra brightness.
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