One-pan garlic roasted chicken and cauliflower
- 500g chicken tenderloins
- 2 teaspoons crushed garlic
- 2 teaspoons ground cumin
- 250g cherry tomatoes
- 1 large red capsicum, chopped
- 2 cups cauliflower florets
- 1 red onion, halved, cut into wedges
- 100g fresh ricotta, crumbled
- 2 tablespoons chopped flat-leaf parsley
- 2 teaspoons lemon zest
- 2½ cups steamed quinoa, to serve
1 Preheat oven to 220°C. Place a heatproof roasting pan over a medium heat on the stove. In a bowl, place chicken, garlic and cumin, spray with olive oil and toss to combine. Cook the chicken in roasting pan for 1 minute each side, or until browned. Transfer chicken to a plate.
2 To the pan, add tomatoes, capsicum, cauliflower and onion. Spray with olive oil and toss to combine. Cook in the oven for 10 minutes.
3 Place chicken on top of veges in pan. Cook for a further 10 minutes, or until chicken is cooked through and vegetables are tender.
4 Sprinkle chicken with ricotta, parsley and lemon zest. Serve with steamed quinoa.
Make it gluten free: Check cumin is gluten free.
Make it low FODMAP
Swap garlic for garlic-infused oil, cauliflower for broccoli, and red onion for 1 cup green leek tips
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 4g
Dietary fibre 6g
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