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Marinated Chicken Breast with Roasted Cauliflower Salad

Marinated Chicken Breast with Roasted Cauliflower Salad
This marinated chicken dinner has become my go-to weeknight meal. The marinade is the star, imparting a quiet depth of flavor with sesame and soy, without overwhelming the dish. The chicken roasts up juicy with a perfect char, complemented by the cool crunch of the cauliflower salad. It's a simple preparation that makes my kitchen smell amazing and tastes special enough for company. No complicated techniques required - just straightforward, delicious food that satisfies every time.
Ingredients
  • 2 x 150 g (5.29 oz) chicken breast fillets
  • 200 g (7 oz) cauliflower
  • 1 tablespoon (15 ml) sesame oil
  • 1 tablespoon (15 ml) Japanese soy sauce
  • 1/2 teaspoon (2.5 ml) sugar
  • 1/2 clove garlic, minced
  • 1/2 squash, peeled and diced
  • 1/2 bunch fresh cilantro, chopped
  • 1/2 tablespoon (7.5 ml) butter
  • 1 teaspoon (5 ml) olive oil
  • Salt and pepper, to taste
Instructions

1. In a bowl, mix together the sesame oil, soy sauce, sugar, and minced garlic to create the marinade.

2. Add the chicken breast fillets to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.

3. Preheat your oven to 400°F (200°C). Remove the chicken from the marinade and place it on a baking sheet lined with parchment paper.

4. Drizzle the chicken with olive oil and season with salt and pepper. Roast in the preheated oven for 25 to 30 minutes, or until fully cooked. Let it rest for 5 minutes before slicing.

5. Meanwhile, toss the cauliflower florets with butter, salt, and pepper on a separate baking sheet. Roast in the oven for 20 to 25 minutes, or until tender and lightly browned.

6. To assemble the salad, combine the roasted cauliflower, diced squash, and chopped cilantro in a bowl. Drizzle with olive oil and season with salt and pepper to taste.

7. Serve the sliced chicken breast with the cauliflower salad. Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.

Tools
  • Oven
  • Baking sheet
  • Parchment paper
  • Bowl
  • Whisk
  • Measuring cups and spoons
  • Cutting board
  • Knife

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