Roasted Chicken Breasts with Cauliflower and Green Beans


I made this recipe from Lola Cooks with the lovely Meghan Kathleen on a lazy night in front of the TV, which is an important detail because it didn’t require much work, but it did take a little while, so it was perfect for a hang-around night. Here’s how it went down:

– Add to a pan:
— Grape seed oil (they say olive, but Meghan was out and grape seed is better with heat anyway)
— Cauliflower (ours was frozen, which may have added to the time issue)
— Green beans
— Garlic
— Fennel seeds (really it was supposed to be actual fennel which would have been delicious, but this worked!)
– Let cook for a few minutes until starting to get soft and delicious, then add in:
— Salt, pepper, red pepper flakes
Transfer all that to a baking dish

– Rub the chicken breasts with:
— Salt, pepper, red pepper flakes
– Put them in the pan with more oil and let brown on both sides

– Put the chicken in the baking dish with the vegetables
– Add in white wine – just because you’re drinking it
– Bake until the chicken is cooked through. The original recipe doesn’t give a temperature (which also may have been why ours took a while – I think the whole thing was an hour from start to finish) so we started it at 350*f, and then ended turning it up to 400*f when we started to get impatient

The result was spicy and delicious! We devoured it. You will too.