BeElite Nutrition

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!

CourseMain Dish
CuisineIndian

Servings	Prep Time
5People	20minutes

Cook Time

30minutes

Servings	Prep Time
5People	20minutes

Cook Time

30minutes

Ingredients

1/4Cup Oil(Choose your favorite)
1 Tbsp. Sugar
1Tbsp. Mustard SeedsBlack or Yellow
1Tbsp. Ground Turmeric
1 Tbsp. Ground Cumin
1 tsp. Ground Ginger
1tsp. Ground Coriander
3/4tsp. Salt
1/4 tsp. Ground Cinnamon
1/4 tsp. Cayenne Pepper(omit if you don’t like spicy)
1lb. Bone Skinless Chicken Breast(Thighs work well also)
1lb. Carrots, cut into thin strips
2.5Cups Cauliflower Florets
1 – 15ozCan Chick Peas (Garbanzo beans)Rinsed and Drained
1Tbsp. Lime Juice
1/4Cup Fresh Cilantro LeavesChopped
2Tbsp. Slivered Almonds
1Ea. Lime(optional – for garnish)

Instructions

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. In a large bowl combine chicken, carrots, cauliflower, and chickpeas. Drizzle with oil mixture; stir to coat. Transfer mixture to baking pan.
3. Roast 30 minutes or until chicken is done (165ºF) and carrots are crisp-tender and starting to brown.
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