Gently seasoned and roasted, the herby yogurt is the fresh, cool crown on this dish.
Roasted Chicken & Cauliflower with Herbed Yogurt
Description
The chicken and cauliflower are gently seasoned and roasted for a delicate flavor. The yogurt sauce tastes of fresh herbs and will have you dipping and maybe even dunking your dinner. We pound the chicken in this recipe to ensure the chicken is cooked evenly so some parts aren't overcooked while others under. That's a little tip from our fitness model sisters who sometimes exist on chicken breasts. Additionally, everything doesn't go into the oven all at the same, but you start with the veggies, then add the chicken later to ensure perfectly roasted veggies as well as juicy-baked chicken. It's worth the small effort. Enjoy this perfect combo of hot and cool. PCOS Nutrition made with love.
Ingredients
Instructions
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Heat oven to 350 degrees F / 176 C and set a rack in the center.
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Flatten the chicken breasts to an even thickness before cooking using a kitchen meat mallet or the handle of a knife. This will help to keep the chicken moist as no thin parts will dry out while the thicker cooks to doneness. It will all cook evenly.
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In a large bowl, whisk together the coriander, paprika and red pepper with 1 tablespoon oil and a big pinch of salt and pepper.
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Add the chicken to the bowl and toss to coat in the oil and spices. Remove chicken breasts and set aside.
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Add the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper to the bowl. Toss to coat, then arrange the vegetables in a single layer on a large baking sheet.
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Bake the vegetables for 20 minutes. Remove from the oven and toss. Place the chicken breasts among the vegetables and bake an additional 25-30 minutes until the chicken is deep golden brown, cooked through and the cauliflower is browned.
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While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, mint, cilantro, lemon juice and grated garlic with a pinch of salt and pepper. Cover and refrigerate until serving.
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Transfer the chicken and vegetables to a platter and a squeeze of lemon juice. Serve with yogurt on the side, and fresh cilantro, if desired.
Servings 3
- Amount Per Serving
- Calories 536kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 3g15%
- Cholesterol 113mg38%
- Sodium 1454mg61%
- Potassium 1045mg30%
- Total Carbohydrate 38g13%
- Dietary Fiber 9g36%
- Sugars 20g
- Protein 60g120%
- Vitamin A 4 IU
- Vitamin C 214 mg
- Calcium 29 mg
- Iron 12 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Yes. This is a large serving of cauliflower. Part of our defense against getting hungry and eating high-calorie food is to fill up on low-calorie food. So, stuff yourself! Without the guilt.
Don’t pound your chicken too thin or it will dry out in the oven. If you do, just shorten the cooking time.
This is the gussied up chicken dish to eat when you’re hungry. Each serving boasts 450 g of roasty-toasty cauliflower that you’ll enjoy dunking in herbed yogurt sauce. The flavors on the chicken result in a mild seasoning, but just enough to add interest to this fat-loss staple. Don’t be alarmed when your tummy pokes out like Santa Claus. It’s full of nourishing veggies and it will pass.
I love this chicken dish because the combo of the hot chicken and cauliflower with the cool herby dip is really delicious.