Roasted Indian Chicken, Vegetables and Chick Peas
Great introduction into indian cooking. The non-intimidating ingredient list and cooking methods make for an easy supper any night of the week. Goes very well served over basmati or jasmine rice!
Servings Prep Time
5People 20minutes
Cook Time
30minutes
Servings Prep Time
5People 20minutes
Cook Time
30minutes
Ingredients
Instructions
  1. 1. Preheat oven to 425ºF. Line 15x10in. baking pan with foil. (makes for an easier clean up) In a small bowl combine first 10 ingredients.
  2. 2. In a large bowl combine chicken, carrots, cauliflower, and chickpeas. Drizzle with oil mixture; stir to coat. Transfer mixture to baking pan.
  3. 3. Roast 30 minutes or until chicken is done (165ºF) and carrots are crisp-tender and starting to brown.
  4. 4. Drizzle with lime juice. Sprinkle with cilantro and, if desired, almonds. Serve with lime wedges.
Recipe Notes

Nutrition Facts (per serving)

356 cal, 11g fat, 28g carb, 26g protein

 

Recipe Credit: Better Homes & Gardens

Recipe: Roasted Indian Chicken, Vegetables and Chick Peas