Baked Curried Chicken with Roasted Cauliflower

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1.0 by 1 people

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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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Reviews (1)

1 Ratings
153 Days Ago
1.0
Baking boneless skinless chicken breasts this long (50 minutes) is only going to make them tough and dry, despite the flavorful coating. Made this as directed and found it way too sweet (I would add at most 1T of honey next time) and the mustard mixture really can't be "drizzled" so much as "glopped" onto the food.
The sweet potato chunks weren't all cooked through, but the chicken was way past done, tough and chewy. The flavor overall wasn't worth a repeat attempt. I should have known better, reading the directions, that this wouldn't really work and I was right.

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