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Marinated Chicken with Roasted Tomatoes and Mushrooms
with spinach / pine nuts / herb vinaigrette

Active: 40 Total: 40

With marinated chicken and warm roasted vegetables, this dinner is comforting and light for cool winter weather. A version of this recipe was first featured in April 2016.



Herb Vinaigrette:
  • Cilantro - 2 Tbsp , leaves chopped
  • Green onions - 1 stalk , green and white parts chopped
  • Oil, olive - 3 Tbsp
  • Lemon juice - 2 tsp
  • Vinegar, red or white wine - 1 tsp
  • Mustard, Dijon - 1 tsp
Marinated Chicken with Roasted Tomatoes and Mushrooms:
  • Cilantro - 2 Tbsp , leaves chopped
  • Garlic - 2 cloves , crushed
  • Vinegar, red or white wine - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Oil, cooking - 3 Tbsp + 1 Tbsp + 1 Tbsp
  • Chicken breast, boneless and skinless - 1 lb , chopped
  • Cauliflower florets - 12 oz , chopped
  • Tomatoes, cherry or grape - 1 1/2 cups , halved
  • Mushrooms, any button - 8 oz , quartered
  • Spinach, baby - 5 oz , chopped
  • Italian seasoning - 1 tsp
  • Nuts, pine - 4 Tbsp (sub pepitas or chopped pecans)


  1. Marinate chicken - Chop cilantro (the portion for the chicken). Crush garlic with the palm of your hand (no need to peel it). Combine cilantro, garlic, vinegar, mustard and first part of cooking oil in a container or plastic bag. Chop chicken. Add chicken to marinade and toss to coat. Marinate for at least 30 minutes and up to 2 days. (Can be done up to 2 days ahead)

  2. Cauliflower / Tomatoes / Mushrooms - Prep as directed and combine. (Can be done up to 3 days ahead)

  3. Spinach / Cilantro (the portion for the dressing) / Green onions - Prep as directed. Store spinach in a bowl lined with a paper towel to absorb excess moisture and prevent wilting. Combine cilantro and green onions in another bowl. (Can be done 1 day ahead)

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  1. Heat oven to 400F / 204C degrees. Line a sheet pan with foil.

  2. Toss cauliflower, tomatoes and mushrooms in second part of cooking oil. Add Italian seasonings and a pinch of salt and pepper. Transfer vegetables to sheet pan and bake until mushrooms are golden brown, stirring halfway through cooking, 20 to 25 minutes.

  3. While vegetables roast, make vinaigrette by combining cilantro (the portion for the vinaigrette), green onions, olive oil, lemon juice, vinegar and mustard. For a creamy vinaigrette, use an immersion blender to blend the vinaigrette until smooth. Taste and season with some additional lemon juice.

  4. Heat a skillet or frying pan over medium heat. Add third part of cooking oil. Use a slotted spoon to transfer chicken to heated oil (discard marinade). Season chicken on all sides with some salt and pepper. Saute until chicken is cooked through and golden, 5 to 6 minutes.

  5. Toss spinach and roasted vegetables in half the vinaigrette, adding additional vinaigrette if you like your salad more heavily dressed. Top salad with chicken and nuts and enjoy!



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