This was qwik and easy to prepare, packed full of goodness it was also delicious.
One Pan Garlic Roasted Chicken and Cauliflower
This was qwik and easy to prepare, packed full of goodness it was also delicious.
Servings: 4
Ingredients
- 500 g chicken tenderloins
- 2 tsp garlic crushed
- 2 tsp ground cumin
- 250 g cherry tomatoes
- 1 large red capsicum chopped
- 2 cups cauliflower florets
- 1 red onion halved, cut into wedges
- 100 g fresh ricotta crumbled
- 2 Tbsp flat-leaf parsley chopped
- 2 tsp lemon zest
- 2½ cups steamed quinoa to serve
Instructions
- Preheat oven to 200°C. Place a heatproof roasting pan over a medium heat on the stove. In a bowl, place chicken, garlic and cumin, spray with olive oil and toss to combine. Cook the chicken in roasting pan for 1 minute each side, or until browned. Transfer chicken to a plate.
- To the pan, add tomatoes, capsicum, cauliflower and onion. Spray with olive oil and toss to combine. Cook in the oven for 10 minutes.
- .Place chicken on top of veges in pan. Cook for a further 10 minutes or until chicken is cooked through and vegetables are tender.
Notes
From: Lennon, Amanda (Aug 2019) in: 5pm Panic Healthy Food Guide
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published last year: