Cheesy Artichoke & Romesco Baked Chicken with Roasted Cauliflower & Garlic Bread
45g of Protein

Cheesy Artichoke & Romesco Baked Chicken

with Roasted Cauliflower & Garlic Bread

45 MIN
4 Servings
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From the Test Kitchen

For this decadent dish, you'll smother chicken breasts in melty cheese, nutty romesco sauce, and tangy artichokes, then roast cauliflower and garlic bread in the oven simultaneously for easy cleanup.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 45g Of Protein
  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
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ingredients
Cheesy Artichoke & Romesco Baked Chicken with Roasted Cauliflower & Garlic Bread
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 2 Small Baguettes
  • 1 head Romanesco Or White Cauliflower
  • ¼ cup Marinated Artichoke Hearts
  • ¼ cup Grated Parmesan Cheese
  • 4 oz Monterey Jack Cheese
  • 2 oz Sliced Roasted Red Peppers
  • 1 clove Garlic
  • 6 Tbsps Romesco Sauce (Contains Almonds)
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the cauliflower; cut out and discard the core, then cut into small florets. Halve the baguettes. Roughly chop the artichokes. Grate the monterey jack on the large side of a box grater. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Place in a bowl. Add 2 tablespoons of olive oil. Stir to combine. Roughly chop the peppers. In a bowl, combine the romesco sauce, chopped artichokes, and grated monterey jack; season with salt and pepper. Stir to combine.

Start the cauliflower
2 Start the cauliflower

Line a sheet pan with foil. Place the cauliflower florets on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer on one side of the sheet pan. Roast 18 minutes. Leaving the oven on, remove from the oven.

Start the chicken
3 Start the chicken

Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the Italian seasoning. Transfer to a baking dish. Bake 12 minutes. Leaving the oven on, remove from the oven.

Finish the cauliflower & make the garlic bread
4 Finish the cauliflower & make the garlic bread

Place the halved baguettes on the other side of the sheet pan of partially roasted cauliflower. Evenly spread the garlic oil onto the baguettes, then top with half the parmesan. Return to the oven and roast 5 to 7 minutes, or until the baguettes are lightly browned and the cauliflower is tender when pierced with a fork. Remove from the oven. Transfer the garlic bread to a cutting board; carefully halve on an angle.

Finish the chicken & serve your dish
5 Finish the chicken & serve your dish
  • Evenly top the partially baked chicken with the artichoke-cheese mixture. Return to the oven and bake 6 to 8 minutes, or until the cheese is melted and the chicken is cooked through.* Remove from the oven. Serve the finished chicken with the roasted cauliflower and garlic bread. Garnish the chicken with the chopped peppers. Garnish the cauliflower with the remaining parmesan. Enjoy!

  • *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the cauliflower; cut out and discard the core, then cut into small florets. Halve the baguettes. Roughly chop the artichokes. Grate the monterey jack on the large side of a box grater. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Place in a bowl. Add 2 tablespoons of olive oil. Stir to combine. Roughly chop the peppers. In a bowl, combine the romesco sauce, chopped artichokes, and grated monterey jack; season with salt and pepper. Stir to combine.

2 Start the cauliflower

Line a sheet pan with foil. Place the cauliflower florets on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer on one side of the sheet pan. Roast 18 minutes. Leaving the oven on, remove from the oven.

Start the cauliflower
Start the chicken
3 Start the chicken

Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the Italian seasoning. Transfer to a baking dish. Bake 12 minutes. Leaving the oven on, remove from the oven.

4 Finish the cauliflower & make the garlic bread

Place the halved baguettes on the other side of the sheet pan of partially roasted cauliflower. Evenly spread the garlic oil onto the baguettes, then top with half the parmesan. Return to the oven and roast 5 to 7 minutes, or until the baguettes are lightly browned and the cauliflower is tender when pierced with a fork. Remove from the oven. Transfer the garlic bread to a cutting board; carefully halve on an angle.

Finish the cauliflower & make the garlic bread
Finish the chicken & serve your dish
5 Finish the chicken & serve your dish
  • Evenly top the partially baked chicken with the artichoke-cheese mixture. Return to the oven and bake 6 to 8 minutes, or until the cheese is melted and the chicken is cooked through.* Remove from the oven. Serve the finished chicken with the roasted cauliflower and garlic bread. Garnish the chicken with the chopped peppers. Garnish the cauliflower with the remaining parmesan. Enjoy!

  • *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
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