Oven-Baked Chicken with Brussels Sprouts and Cauliflower

Brussels sprouts and cauliflower have long been staples in European kitchens, each with a rich agricultural legacy. Cauliflower traces back to ancient Mediterranean farming, while Brussels sprouts were developed later in Northern Europe, particularly around Belgium in the 16th century. Though once underrated, both vegetables have gained modern popularity thanks to their adaptability and health benefits. Today, they’re often paired for their contrasting textures and complementary flavors; perfect for roasting, blending into bowls, or elevating everyday meals with a nutrient-dense twist.

Oven-Baked Chicken with Brussels Sprouts and Cauliflower

Want a simple, nourishing meal that’s big on flavor and easy to prep?

Try this Oven-Baked Chicken with Brussels Sprouts and Cauliflower recipe. Juicy, marinated chicken breast pairs perfectly with oven-roasted veggies tossed in olive oil and seasonings. It’s a vibrant, protein-packed dish that’s low in fuss and high in flavor. Perfect for weeknights, meal prep, or whenever you need a wholesome reset.

Ingredients for Oven-Baked Chicken with Brussels Sprouts and Cauliflower.

Ingredients

For the Chicken:

• 1/2 cup lemon juice

• 2 tablespoons extra-virgin olive oil

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1 pound boneless, skinless chicken breast

• Nonstick cooking spray

For the Roasted Vegetables:

• 24 ounces Brussels sprouts, trimmed

• 20 ounces cauliflower

• 2 tablespoons extra-virgin olive oil

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

How to make Oven-Baked Chicken with Brussels Sprouts and Cauliflower

• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Lemon juice, extra-virgin olive oil, salt, and pepper.

• Pat the chicken breasts dry with a paper towel, then place them in a resealable bag or shallow dish. Pour the lemon mixture over the chicken, seal, and refrigerate for at least 30 minutes to marinate.

In a resealable plastic bag, the chicken breasts marinate in the lemon and oil mixture.

• Preheat the oven to 350°F.

• Remove the chicken from the marinade and place it in a baking dish. Discard any remaining marinade.

Marinated chicken breasts placed in a baking dish.

• Bake for about 30 minutes, or until the chicken is cooked through and the juices run clear.

• Let the meat rest briefly before serving.

Baked chicken breasts rest before serving.

• Preheat the oven to 400°F.

• In a large bowl, toss the Brussels sprouts and cauliflower with olive oil, salt, and pepper until well coated.

Brussels sprouts and cauliflower mixed with extra-virgin olive oil, salt, and pepper.

• Spread the vegetables in a single layer on a baking sheet lined with parchment paper or lightly greased.

Brussels sprouts and cauliflower spread evenly on a baking sheet.

• Roast for 30-35 minutes, stirring once or twice, until the vegetables are tender and golden brown at the edges.

Roasted vegetables are tender and golden brown at the edges.

• Serve the roasted vegetables alongside the chicken. Before serving, sprinkle the chicken with dried parsley (or your choice of seasoning). Enjoy!

Roasted vegetables served alongside the baked chicken.

THE RECIPE

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Oven-Baked Chicken with Brussels Sprouts and Cauliflower

Yield: 4

Author: Veronica Allende

Prep time: 40 MinCook time: 30 MinTotal time: 1 H & 10 M

The combination of Brussels sprouts and cauliflower brings together two nutrient-packed veggies with European roots. While Brussels sprouts have been cultivated since the Middle Ages, cauliflower gained prominence in Italy during the Renaissance. Pairing their earthy and mild flavors became a favorite in modern cooking, celebrated for its versatility in roasting, sautéing, and creating wholesome, colorful dishes!

Ingredients

For the Chicken:

• 1/2 cup lemon juice
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound boneless, skinless chicken breast
• Nonstick cooking spray

For the Roasted Vegetables:

• 24 ounces Brussels sprouts, trimmed
• 20 ounces cauliflower
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Instructions

For the Chicken:

1. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
2. Pat the chicken breasts dry with a paper towel, then place them in a resealable bag or shallow dish. Pour the lemon mixture over the chicken, seal, and refrigerate for at least 30 minutes to marinate.
3. Preheat the oven to 350°F.
4. Remove the chicken from the marinade and place it in a baking dish. Discard any remaining marinade.
5. Bake for about 30 minutes, or until the chicken is cooked through and the juices run clear.
6. Let the meat rest briefly before serving.

For the Roasted Vegetables:

1. Preheat the oven to 400°F.
2. In a large bowl, toss the Brussels sprouts and cauliflower with olive oil, salt, and pepper until well coated.
3. Spread the vegetables in a single layer on a baking sheet lined with parchment paper or lightly greased.
4. Roast for 30-35 minutes, stirring once or twice, until the vegetables are tender and golden brown at the edges.
5. Serve the roasted vegetables alongside the chicken. Before serving, sprinkle the chicken with dried parsley (or your choice of seasoning). Enjoy!

Nutrition Facts

Calories

278

Fat

15 g

Carbs

7 g

Protein

26 g

Frequently Asked Questions

Q. Do I need to marinate the chicken in advance?

While it’s not required, marinating the chicken in lemon juice, olive oil, salt, and pepper for at least 30 minutes enhances flavor and tenderness.

Q. Can I use bone-in chicken instead of boneless chicken breasts?

Yes! Bone-in chicken thighs or drumsticks work well. Just adjust the cooking time to ensure they’re fully cooked (typically 35-45 minutes at 400°F).

Q. Should I roast the vegetables in the same pan as the chicken?

You can! Just make sure everything is spread out in a single layer. If the pan is crowded, use two pans to help everything roast evenly.

Q. Can I add other vegetables to this dish?

Absolutely. Try adding carrots, red onion, or sweet potatoes. Just chop them to a similar size so everything cooks at the same rate.

Q. How do I keep the veggies from getting too soft?

Roast at a high temperature (around 400°F) and avoid overcrowding the pan. You can also add the vegetables halfway through cooking for extra texture.

Q. How long do leftovers last and how should I store them?

 Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through.

Simple, nourishing, and full of roasted goodness, the Oven-Baked Chicken with Brussels Sprouts and Cauliflower is the kind of meal that makes healthy eating feel effortless.

Meet Dr. Veronica Allende,

Founder of HealthWealth

Inspired by her Puerto Rican roots & Moroccan family, Dr. Veronica Allende blends culture, wellness & heart into every recipe. Her mission? To make healthy eating feel joyful, simple & full of meaning.

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