Lemon sage chicken and cauliflower


Preheat the oven to 350°F (175°C). Season the chicken on both sides with paprika, salt and pepper.

In a large ovenproof skillet, melt 2 tbsp of the butter over medium-high heat. Add the chicken and sear on both sides until golden brown, about 3 minutes per side. Remove the chicken and set aside.

Add the remaining tbsp of butter to the pan and cook the cauliflower and garlic, stirring occasionally, until browned, about 3 minutes.

Stir in the chicken broth, heavy cream, parmesan, lemon juice and sage. Cook until the sauce begins to bubble, about 5 minutes. Place the chicken back in the pan, transfer to the oven, and roast for 13 to 15 minutes, or until the chicken is cooked through.

To serve, place a chicken thigh and some cauliflower in a shallow bowl and spoon the sauce from the pan over the top, garnish with lemon slices.

Macro (Per serving) Gram Kcal %
Protein 30 120 28.57
Carbohydrate 12 48 11.43
Fat 28 252 60.00
Total 420

Serves 4


  • 454g boneless, skinless chicken thighs
  • 1 tbsp smoked paprika
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 3 tbsp salted butter, divided
  • 405g cauliflower florets
  • 3 garlic cloves, minced
  • 120ml chicken broth
  • 120ml heavy cream
  • 40g shredded Parmesan
  • Juice of 1 lemon, plus slices for garnish
  • 1 tbsp chopped fresh sage leaves