Crispy Herb-Crusted Chicken with Lemon-Garlic Cauliflower

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Golden chicken breasts coated in a fragrant lemon-herb crust, served alongside tender roasted cauliflower florets for a protein-packed keto meal that's both satisfying and light. This american-inspired keto (low carb, high protein) ready in about 40 minutes pairs chicken breasts, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz chicken breasts
• 2 tbsp olive oil
• 1 lemon
• 2 cloves garlic
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 3/4 tsp salt
• 3/8 tsp black pepper
• 1 lb cauliflower

Instructions

1. Step 1: Preheat oven to 400°F. Pat 12 oz chicken breasts dry with paper towels. In a small bowl, combine 1 tbsp olive oil, 1 tsp lemon zest, 2 tbsp lemon juice, 2 minced garlic cloves, 1/2 tsp dried thyme, 1/2 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper, mixing until smooth.
2. Step 2: Rub the mixture evenly over both sides of the chicken breasts. Place on a parchment-lined baking sheet and bake for 10 minutes.
3. Step 3: While chicken bakes, in a medium bowl toss 1 lb cauliflower florets with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until evenly coated.
4. Step 4: After 10 minutes, add cauliflower to the oven (on a separate baking sheet) and continue baking for 15-20 minutes, or until chicken reaches 165°F (74°C) internally and cauliflower is golden with tender edges when pierced.