Roasted Chicken and Cauliflower and Pea Salad

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Servings


  • 1 large head cauliflower cut into florets
  • 2 medium boneless skinless chicken breasts cubed
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 cup cooked peas
  • 2 tablespoons coconut oil melted
  • sea salt and freshly ground black pepper to taste
  • 1 pinch red pepper flakes
  • 4 tablespoons red wine vinegar
  • 1 large lemon juiced


  • Preheat oven to 400 degrees.
  • In a large bowl, toss cauliflower, chicken, onion, garlic, and peas with coconut oil, salt and pepper to taste, and red pepper flakes.
  • Spread on a foil-lined baking sheet in a single layer and bake until fork tender and lightly browned, about 30 minutes.
  • Season with red wine vinegar, lemon juice, and salt and pepper to taste. Serve right away.
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