Indian Spiced Roasted Chicken and Veggies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 6 servings
Ingredients
  • 1 head cauliflower, cut into florets
  • 1 pint grape tomatoes
  • 1- 15 oz. can chick peas, drained and rinsed
  • 5 boneless chicken thighs
  • [b]Seasoned Coating: MAKE 2 SEPARATE BATCHES!
  • (one for veggies, one for chicken)[/b]
  • 3 T. extra virgin olive oil
  • 3 cloves of garlic
  • 2 t. cumin
  • 1 t. tumeric
  • ½ t. cayenne
  • ½ t. salt
  • ½ t. pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Rinse vegetables
  3. Trim cauliflower and cut into florets
  4. Cut tomatoes into quarters.
  5. Rinse and drain chick peas.
  6. Whisk together, minced garlic, spices and olive oil in a large bowl.
  7. Add in the prepared veggies and toss until coated thoroughly.
  8. Lay in a single layer on a baking sheet lined with non-stick foil or foil sprayed with non-stick spray.
  9. Bake for about 25-30 minutes.
  10. While still hot, sprinkle with lime juice and cilantro to your liking.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/indian-spiced-roasted-chicken-veggies/