Curried Chicken with Sweet Potatoes & Cauliflower

Print Recipe
Curried Chicken with Sweet Potatoes & Cauliflower
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. Combine yogurt, curry powder, coriander, ginger, garlic, ½ teaspoon salt and cayenne in a shallow glass dish; mix to blend. Reserve ¼ cup of this mixture; cover and refrigerate.
  2. Add chicken to the remaining yogurt mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
  3. Preheat oven to 450°F.
  4. Lightly coat a large rimmed baking sheet with cooking spray.
  5. Remove the chicken from the marinade and place on the prepared baking sheet.
  6. Toss sweet potato with the reserved yogurt mixture in a medium bowl and place on the baking sheet.
  7. Toss cauliflower with oil in a medium bowl and add to the baking sheet. Season vegetables with the remaining ¼ teaspoon salt and pepper.
  8. Roast chicken and vegetables, uncovered, for 15 minutes. Carefully turn the chicken over and stir the vegetables.
  9. Arrange chicken and vegetables on a platter or individual plates and garnish with peanuts (or cashews) and cilantro.
Recipe Notes
Nutrition Facts
Curried Chicken with Sweet Potatoes & Cauliflower
Amount Per Serving
Calories 381 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Sodium 437mg 18%
Protein 35g 70%
* Percent Daily Values are based on a 2000 calorie diet.

Write a comment