Roasted Indian Chicken, Vegetables, and Chickpeas

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4.0 by 10 people

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  • Makes: 5 servings
  • Makes: 1 1/2 cups each
  • Prep: 35 mins
  • Bake: 30 mins 425°F

Roasted Indian Chicken, Vegetables, and Chickpeas

Directions

  1. Preheat oven to 425 degrees F. If desired, line a 15x10x1-inch baking pan with foil; set aside. In a small bowl combine oil, sugar, mustard seeds, turmeric, cumin, ginger, coriander, salt, cinnamon, and cayenne pepper.
  2. In an extra-large bowl combine chicken, carrots, cauliflower, and beans. Drizzle with oil mixture; stir gently to coat. Transfer mixture to the prepared baking pan.
  3. Bake, uncovered, about 30 minutes or until chicken is no longer pink and carrots are crisp-tender and starting to brown.
  4. Drizzle 1 tablespoon lime juice over chicken mixture. Sprinkle with cilantro and, if desired, almonds. Squeeze a lime wedge over each serving.
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Nutrition Facts (Roasted Indian Chicken, Vegetables, and Chickpeas)

  • Per serving:
  • 356 kcal ,
  • 16 g fat
  • (2 g sat. fat ,
  • 9 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 58 mg chol. ,
  • 765 mg sodium ,
  • 28 g carb. ,
  • 8 g fiber ,
  • 12 g sugar ,
  • 26 g pro.
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Reviews (1)

10 Ratings
1572 Days Ago
I think this would be a lot better if it had about double the spices and half the oil. It was very oily when we made it and lacking the flavor that Indian food usually has.

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