Sheet Pan Greek Cinnamon Chicken with Cauliflower

• Serves: 6

• Prep time: 10 minutes

• Cook time: 30 minutes

Ingredients

• ¼ cup olive oil

• 2 tablespoons tomato paste

• 2 tablespoons honey

• 2 teaspoons fine sea salt

• 1 ½ teaspoons ground cinnamon

• ⅛ teaspoon ground allspice

• ⅛ teaspoon ground cloves

• Freshly ground black pepper, to taste

• 2 pounds boneless skinless chicken thighs, cubed

• 1 medium cauliflower, cut into tiny florets (about 4 cups)

• 2 cups cherry tomatoes, halved

• 1 medium sweet onion, sliced

• Chopped fresh parsley or basil, for garnish

For serving

• Freshly cooked rice or crusty bread

Instructions

1. Preheat the oven to 425ºF. Line a baking sheet with parchment paper. 

2. In a large bowl, whisk together the olive oil, tomato paste, honey, salt, cinnamon, allspice, cloves, and black pepper. 

3. Add the chicken, cauliflower, cherry tomatoes, and onion, and stir to coat everything evenly. 

4. Spread the mixture out on the prepared pan in an even layer. The pan will be full!

5. Roast until the chicken is cooked through and the cauliflower is fork tender, 28 to 32 minutes. For a little extra browning, switch your oven to its broil setting and place the pan directly under the heat source. Broil for 1 to 2 minutes, watching carefully so that nothing burns.

6. Serve hot, garnished with the herbs and over rice or with bread. 

Notes & Easy Swaps

• Storage & leftovers: This makes an ample amount of food, but leftovers reheat beautifully and pack great for work lunches!

• For the chicken thighs: You can use chicken breasts, but they will cook more quickly, in 15 to 20 minutes. Cut the cauliflower into smaller pieces by slicing each floret in half, so that they’re tender at the same time.

• For the cauliflower: Substitute broccoli or cubed cabbage.