Indian Spiced Roasted Chicken and Veggies
Author: My Dragonfly Cafe
Recipe type: Main
Serves: 6 servings
- 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
- Preheat oven to 350 degrees.
- Rinse vegetables
- Trim cauliflower and cut into florets
- Cut tomatoes into quarters.
- Rinse and drain chick peas.
- Whisk together, minced garlic, spices and olive oil in a large bowl.
- Add in the prepared veggies and toss until coated thoroughly.
- Lay in a single layer on a baking sheet lined with non-stick foil or foil sprayed with non-stick spray.
- Bake for about 25-30 minutes.
- 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/
3.5.3218