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Roasted Indian Chicken, Vegetables, and Chickpeas

Makes: 5 servings Yield: 1 1/2 cups each
Prep 35 mins Bake 425° 30 mins
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)
  • Servings Per Recipe 5,
  • cal. (kcal) 356,
  • Fat, total (g) 16,
  • chol. (mg) 58,
  • sat. fat (g) 2,
  • carb. (g) 28,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 9,
  • fiber (g) 8,
  • sugar (g) 12,
  • pro. (g) 26,
  • vit. A (IU) 12633,
  • vit. C (mg) 35,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 11,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 73,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 765,
  • Potassium (mg) 970,
  • calcium (mg) 101,
  • iron (mg) 4,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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