Delishiously simple and quick to make, it leaves the taste buds watering in anticipation.
One-Pan Garlic Roasted Chicken and Cauliflower
Delishiously simple and quick to make, it leaves the taste buds watering in anticipation.
Servings: 4
Calories: 374kcal
Ingredients
- 500 g chicken tenderloins
- 2 tsps. crushed garlic
- 2 tsps. ground cumin
- 250 g cherry tomatoes
- 1 large red capsicum, chopped
- 2 cups cauliflower florets
- 1 red onion, halved, cut into wedges
- 100 g fresh ricotta, crumbled
- 2 Tbsps. chopped flat-leaf parsley
- 2 tsps. lemon zest
- 2½ cups steamed quinoa, to serve
Instructions
- Preheat oven to 220℃/430°F. 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.
- To the pan, add tomatoes, capsicum, cauliflower, and onion. Spray with olive oil and toss to combine. Cook in the oven for 10 minutes
- Place chicken in top of veges in pan. Cook for a further 10 minutes, or until chicken is cooked through and vegetables are tender.
Notes
Lennon, Amanda; Macri, Liz; (Aug 2019) 5pm Panic! in: Healthy Food Guide
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.
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