Chicken With Cauliflower & Carrots

6
Servings
10m
Prep Time
45m
Cook Time
55m
Ready In


"Recipe source: Cooking Light (Jan/Feb 2017)"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (362.1 g)
  • Calories 472.3
  • Total Fat - 33.7 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 143.6 mg
  • Sodium - 688.7 mg
  • Total Carbohydrate - 16.2 g
  • Dietary Fiber - 4.8 g
  • Sugars - 6.7 g
  • Protein - 28.4 g
  • Calcium - 73.1 mg
  • Iron - 2.2 mg
  • Vitamin C - 68.3 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 425 degrees F.

Step 2

In a bowl combine 3 tablespoons oil with sumac, 1 teaspoon salt, brown sugar, paprika and red pepper. Place the cauliflower and carrots on rimmed foil-lined baking sheet and add half of the oil mixture; toss. Add chicken and lemon slices. Rub remaining oil mixture over the chicken. Bake for 20 minutes; stir vegetables and sprinkle onion wedges over the pan and bake another 20 minutes or until chicken is done.

Step 3

Combine remaining oil (3 T), parsley and remaining ingredients (-garlic) in a small bowl and spoon over chicken and vegetables.

Tips & Variations


No special items needed.

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