Baked Curried Chicken with Roasted Cauliflower

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  • Makes: 6 servings
  • Serving Size: 1 chicken breast half, 2/3 cup vegetables, and 1/3 cup rice
  • Prep: 20 mins
  • Bake: 50 mins 375°F

Baked Curried Chicken with Roasted Cauliflower

Directions

  1. Preheat oven to 375 degrees F. In a small bowl combine the first six ingredients (through crushed red pepper).
  2. Arrange chicken in a 3-quart rectangular baking dish; brush with half of the mustard mixture. Add the next three ingredients (through sweet pepper); drizzle with remaining mustard mixture.
  3. Bake, covered, 25 minutes. Bake, uncovered, 25 minutes more or until chicken is done (165 degrees F) and sweet potatoes are tender. Serve chicken and vegetables over rice and drizzle with cooking liquid. If desired, top with green onions and additional crushed red pepper.

From the Test Kitchen

*

If you prefer, omit the honey and Dijon-style mustard and use 1/2 cup Dijon-style honey mustard.

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Nutrition Facts (Baked Curried Chicken with Roasted Cauliflower)

  • Per serving:
  • 429 kcal ,
  • 10 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 124 mg chol. ,
  • 353 mg sodium ,
  • 42 g carb. ,
  • 5 g fiber ,
  • 16 g sugar ,
  • 42 g pro.
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