Recipe description
June 20, 2026
Oven-baked chicken with cauliflower and carrot
An oven-baked dish to support gentle digestion and fiber diversity
82%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from cauliflower and carrots.
- Includes lean protein with colorful vegetables for gut diversity.
- Balanced with healthy fats and polyphenols from olive oil and herbs.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Chicken, thigh
4
piece
Cauliflower
4
cup
Carrot
2
piece
Oil, olive
2
tablespoon
Garlic
3
piece
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Thyme
1
teaspoon
Instructions
1
Preheat the oven to 200°C (400°F).
2
In a large bowl, combine the chicken breast, cauliflower florets, and sliced carrots.
3
Drizzle with olive oil and season with salt, black pepper, and thyme.
4
Toss everything together to ensure the vegetables and chicken are well coated.
5
Spread the mixture evenly onto a baking sheet.
6
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
7
Remove from the oven and let it rest for a few minutes before serving.
More Recipes For Your Gut
Nutrition
320 kcal
Calories
30 g
Protein
14 g
Carbohydrates
5 g
Fiber
6 g
Sugar
12 g
Fat
3 g
Saturated fat
0.8 g
Salt
FAQ
How many servings does this recipe yield?
About 4 servings, depending on portion size.
What oven temperature and bake time should I use?
Bake at 200°C (400°F) for about 25–30 minutes, until the chicken is cooked through and the vegetables are tender.
How do I know the chicken is fully cooked?
Use a meat thermometer; the internal temperature should reach 74°C (165°F). The juices should run clear.
Can I prep this in advance or refrigerate before baking?
Yes. You can chop the vegetables and season the chicken ahead; store covered in the fridge for up to 1 day and bake when ready.
Is this dish gluten-free and dairy-free?
Yes. It uses simple ingredients and can be prepared gluten-free and dairy-free; just avoid butter and check any added sauces.
Can I substitute chicken thighs or add other vegetables?
Yes. Thighs work well; you can switch the cauliflower and carrot for broccoli, zucchini, or bell pepper.
How should I store leftovers?
Cool promptly and store in an airtight container in the fridge for up to 3–4 days. Reheat gently.
What should I serve with this dish?
Pair it with a simple grain or salad, such as rice, quinoa, or extra greens.
How can I adjust flavor—herbs and spices?
Add garlic, thyme, rosemary, paprika, or cumin to taste; fresh herbs brighten the dish.
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