Recipes and Cooking Roasted Indian Chicken, Vegetables, and Chickpeas 3.9 (14) 4 Reviews This Indian chicken recipe is rich in flavor (check out all those warm spice!) yet light on clean-up. The entire Indian dinner recipe, chicken and vegetables included, cooks on one sheet pan. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 10, 2012 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 35 mins Bake Time: 30 mins Total Time: 1 hrs 5 mins Servings: 5 Yield: 1 1/2 cups each Jump to Nutrition Facts Ingredients ¼ 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 ¾ teaspoon salt ¼ teaspoon ground cinnamon ¼ teaspoon cayenne pepper 1 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces 1 pound carrots, cut into thin strips 2 ½ cup cauliflower florets 1 15 ounce can garbanzo beans (chickpeas), rinsed and drained 1 tablespoon lime juice ¼ cup fresh cilantro leaves 2 tablespoon slivered almonds, toasted, or dry roasted peanuts (optional) 1 lime, cut into wedges Directions Preheat oven to 425°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. 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. Bake, uncovered, about 30 minutes or until chicken is no longer pink and carrots are crisp-tender and starting to brown. Drizzle 1 tablespoon lime juice over chicken mixture. Sprinkle with cilantro and, if desired, almonds. Squeeze a lime wedge over each serving. Rate it Print Nutrition Facts (per serving) 356 Calories 16g Fat 28g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 356 % Daily Value * Total Fat 16g 21% Saturated Fat 2g 10% Cholesterol 58mg 19% Sodium 765mg 33% Total Carbohydrate 28g 10% Total Sugars 12g Protein 26g Vitamin C 34.8mg 174% Calcium 101mg 8% Iron 3.6mg 20% Potassium 970mg 21% Folate, total 72.6mcg Vitamin B-12 0.2mcg Vitamin B-6 1.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.