1. Preheat oven to 400° F.
2. In a bowl marinate chicken with tomatoes, cauliflower, paprika, 5 tbsp. olive oil, oregano and ½ lemon, sliced.
3. Season with salt and place on a sheet pan lined with parchment paper, roast in the oven until chicken breast are fully cooked and veggies browned, about 40 minutes.
4. Place a pot of water to boil, cook gluten-free fettuccine according to directions, drain and toss with roasted veggies, remaining olive oil and ½ lemon juiced
5. Serve garnished with sliced chicken breast over the top and fresh oregano.