Roasted Chicken Breasts with Spiced Cauliflower

Join Free
+ Free Month +
Free Cookbook**
on select subscription plans
Start Today
Total Time:
50min
Prep:
20min
Cook:
30min
Serves:
4
Difficulty:
Easy
Ingredients
  • 2 Tbsp olive oil, (30 ml)
  • 1 tsp ground coriander, (5 ml)
  • 1 tsp ground turmeric, (5 ml)
  • 1/2 tsp ground cumin, (2 ml)
  • 3/4 tsp kosher salt, (3 ml), divided
  • 1/2 tsp black pepper, (2 ml), divided
  • 1/8 tsp cayenne pepper, ((.5 ml)
  • 16 oz uncooked boneless skinless chicken breast(s), 2 8oz. breast halves
  • 16 oz uncooked cauliflower, (1 lbs) in bitesize
  • 1 Tbsp cilantro, (15 ml), finely chopped
  • 1/2 medium fresh lime(s), plus wedges for serving
Instructions

Preheat oven to 230 °C (450 °F). Line a large baking sheet with parchment paper. In a large mixing bowl, combine oil, coriander, turmeric, cumin, 2 ml (1/2 tsp) salt, 1 ml (1/4 tsp) pepper and cayenne. Place chicken in center of prepared pan; brush each piece with 2 ml (1/2 tsp) oil mixture. Add cauliflower to bowl and toss to coat; place cauliflower around chicken. Lightly coat chicken and cauliflower with cooking spray; sprinkle chicken with remaining 1 ml (1/4 tsp) each salt and pepper. Roast until chicken is just cooked through, about 20 minutes. Transfer chicken to a cutting board; let rest. Toss cauliflower with chicken juices in pan; continue roasting until browned and tender, about 10 minutes more. Add cilantro; toss. Thickly slice chicken across grain; fan over serving plates. Divide cauliflower among plates; squeeze lime juice over top.

Notes
Serving size: 85 g (3 oz)chicken and 175 ml (3/4 cup) cauliflower

Join Free
+ Free Month
+ Free Cookbook**

on select subscription plans