Roasted Chicken Breasts with Spiced Cauliflower
2
Points®
Temps total: 50 min • Préparation: 20 min • Cuisson: 30 min • Portions: 4 • Difficulté: Facile
A drizzle of fresh lime juice and a sprinkle of fresh cilantro adds incredible flavour to this Indian influenced meal.
Ingrédients
Olive oil
2 tbsp(s), (30 ml)
Ground coriander
1 tsp(s)
Ground turmeric
1 tsp(s)
Ground cumin
½ tsp(s)
Kosher salt
¾ tsp(s), divided
Black pepper
½ tsp(s), divided
Cayenne pepper
⅛ tsp(s)
Uncooked boneless skinless chicken breast
1 pound(s), two 8 oz. pieces
Uncooked cauliflower
1 pound(s), cut into bite-size pieces
Cooking spray
2 spray(s)
Cilantro
1 tbsp(s), finely chopped
Lime
½ medium, plus wedges for serving
Instructions
1
Preheat oven to 450°F(232°C). Line a large baking sheet with parchment paper.
2
In a large mixing bowl, combine oil, coriander, turmeric, cumin, 1/2 tsp salt, 1/4 tsp pepper and cayenne.
3
Place chicken in centre of prepared pan; brush each piece with 1/2 tsp oil mixture.
4
Add cauliflower to bowl; toss to coat. Place cauliflower around chicken; lightly coat chicken and cauliflower with cooking spray. Sprinkle chicken with remaining 1/4 tsp each salt and pepper.
5
Roast until chicken is just cooked through, 15-20 minutes; let rest. Toss cauliflower with chicken juices in pan; continue roasting until browned and tender, about 10 minutes more. Add cilantro; toss.
6
Thickly slice chicken across grain; fan over serving plates. Divide cauliflower among plates; squeeze 1/2 lime over top and serve with additional lime wedges.
7
Serving size: 3 oz chicken and 3/4 c cauliflower
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