Mike Garten
Garam masala adds warming heat and lots of flavor to this simple chicken-and-veggies meal, which can be made in about a half hour.
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Cal/Serv:
290
Yields:
4
servings
Total Time:
0
hours
35
mins
small head cauliflower (about 1 1/2 lb.), quartered, cored, and cut into florets
tbsp.
olive oil, divided
tsp.
garam masala, divided
small jalapeños, sliced
red onion, cut into wedges
5-oz boneless, skinless chicken breasts
Chopped cilantro and lemon wedges, for serving
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- Heat oven to 450°F. On a large rimmed baking sheet, toss cauliflower with 2 tablespoons oil, then 2 teaspoons garam masala. Add jalapeños, onion, and 1/2 teaspoon each salt and pepper and toss to combine. Arrange in a single layer; roast 10 minutes.
- Meanwhile, in a medium bowl, combine brown sugar, cayenne, and remaining tablespoon olive oil, 2 teaspoons garam masala, and 1/2 teaspoon each salt and pepper. Add chicken and turn to coat. Nestle chicken among vegetables, reduce oven temperature to 400°F, and roast until chicken is cooked through and vegetables are golden brown and tender, 15 to 20 minutes. Sprinkle with cilantro and serve with lemon wedges if desired.
NUTRITIONAL INFORMATION (per serving): About 290 calories, 13.5 g fat (2.5 g saturated), 30 g protein, 685 mg sodium, 11 g carb, 3 g fiber
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Source : Goodhousekeeping
