Roasted Indian Chicken, Vegetables, and Chickpeas

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7 users rated this recipe an average rating of 4.0
  • Makes: 5 servings
  • Yields: 1 1/2 cups each
  • Prep: 35 mins
  • Bake: 30 mins 425°
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Roasted Indian Chicken, Vegetables, and Chickpeas
Ingredients
1/4
cup grapeseed oil or peanut oil
1
tablespoon sugar
1
tablespoon yellow or black mustard seeds
1
tablespoon ground turmeric
1
tablespoon ground cumin
1
teaspoon ground ginger
1
teaspoon ground coriander
3/4
teaspoon salt
1/4
teaspoon ground cinnamon
1/4
teaspoon cayenne pepper
1
pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
1
pound carrots, cut into thin strips
2 1/2
cups cauliflower florets
1
15 ounce can garbanzo beans (chickpeas), rinsed and drained
1
tablespoon lime juice
1/4
cup fresh cilantro leaves
2
tablespoons slivered almonds, toasted, or dry roasted peanuts (optional)
1
lime, cut into wedges
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.
Nutrition Facts (Roasted Indian Chicken, Vegetables, and Chickpeas)
    Per serving:
  • 356 kcal cal.,
  • 16 g fat
  • (2 g sat. fat,
  • 9 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 58 mg chol.,
  • 765 mg sodium,
  • 28 g carb.,
  • 8 g fiber,
  • 12 g sugar,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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