CHICKEN AND CAULIFLOWER RECIPES HEALTHY RECIPES
SPINACH & ARTICHOKE CASSEROLE WITH CHICKEN AND CAULIFLOWER ...
This high-protein chicken casserole clocks in right around 400 calories to help you end your day feeling satisfied—not starved or overly full.
Provided by Andrea Mathis, M.A., RDN, LD
Categories Healthy Chicken Casserole Recipes
Total Time 45 minutes
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
- Heat oil in a large pot over medium heat. Add chicken, sprinkle with salt and pepper and cook, stirring, until opaque on all sides, about 4 minutes. Add garlic and cook, stirring, for 1 minute. Add artichoke hearts and broth; cook, stirring, until the liquid is reduced and the chicken is cooked through, 3 to 4 minutes. Remove from heat and stir in cauliflower rice, spinach, yogurt and 1/2 cup mozzarella.
- Transfer the mixture to the prepared baking dish and sprinkle the remaining 1/2 cup mozzarella over the top. Bake until the cheese is melted and starting to brown in spots, 20 to 25 minutes. Let rest for at least 5 minutes before serving.
Nutrition Facts : Calories 396 calories, CarbohydrateContent 19 g, CholesterolContent 109 mg, FatContent 14 g, FiberContent 6 g, ProteinContent 47 g, SaturatedFatContent 5 g, SodiumContent 767 mg, SugarContent 6 g
ROASTED CHICKEN THIGHS WITH CAULIFLOWER AND HERBY YOGURT ...
This weeknight sheet-pan meal of crispy roasted chicken thighs and cauliflower gets a flavor boost from a tangy herbed yogurt sauce. If your cauliflower comes with leaves attached, don’t toss them. Roast them alongside the florets; just toss them with a little bit of olive oil and add them to the sheet pan about halfway through the cooking time. Make sure to scoop up a bit of yogurt with each bite.
Provided by Yossy Arefi
Total Time 1 hours
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees and set a rack in the center.
- In a large bowl, whisk together the coriander, paprika and Aleppo pepper with 1 tablespoon oil and a big pinch of salt and pepper. Add the chicken to the bowl and toss to coat in the oil and spices. Arrange the chicken, skin-side up, on a large baking sheet.
- 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 surrounding the chicken.
- Bake until the chicken is deep golden brown and cooked through and the cauliflower is browned, tossing the vegetables once or twice, about 40 minutes. (If the chicken is done before the cauliflower, transfer the thighs to a plate, cover, and continue cooking the cauliflower until golden brown.)
- While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving.
- Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice. Serve with a swoop of yogurt on the side, and fresh cilantro, if desired.
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CRISPY ZA’ATAR CHICKEN AND CAULIFLOWER RECIPE - PUREWOW
From purewow.com
Reviews 4.3
Total Time 55 minutes
Calories 705 calories per serving
Reviews 4.3
Total Time 55 minutes
Calories 705 calories per serving
- 1. Preheat the oven to 425?F and line a rimmed baking sheet with foil. 2. In a small bowl, combine the melted ghee, za'atar, lemon juice and salt. Place the cauliflower, onion, garlic heads, halved lemons and chicken on the prepared baking sheet. Add the seasoning mixture and toss until evenly coated. Arrange everything into a single layer on the baking sheet. 3. Bake until the chicken is cooked, 40 to 45 minutes, then broil on high until the skin is crispy, about 1 minute. Squeeze the roasted garlic cloves out of the heads and sprinkle over the chicken, then serve. Note: The chicken can be seasoned the night before and stored in a resealable plastic bag in the refrigerator until ready to cook, to get your dinner on the table even faster.
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BEST GARAM MASALA ROASTED CHICKEN AND CAULIFLOWER RECIPE ...
Garam Masala Roasted Chicken and Cauliflower features warming heat and lots of flavor for a simple chicken-and-vegetables dinner in about a half hour.
From goodhousekeeping.com
Total Time 35 minutes
Category dinner
Calories 290 calories per serving
From goodhousekeeping.com
Total Time 35 minutes
Category dinner
Calories 290 calories per serving
- Heat oven to 450°F. On a large rimmed baking sheet, toss cauliflower with 2 tablespoons oil, then 2 teaspoons garam masala. Add jalapeños, onion, and 1/2 teaspoon each salt and pepper and toss to combine. Arrange in a single layer; roast 10 minutes. Meanwhile, in a medium bowl, combine brown sugar, cayenne, and remaining tablespoon olive oil, 2 teaspoons garam masala, and 1/2 teaspoon each salt and pepper. Add chicken and turn to coat. Nestle chicken among vegetables, reduce oven temperature to 400°F, and roast until chicken is cooked through and vegetables are golden brown and tender, 15 to 20 minutes. Sprinkle with cilantro and serve with lemon wedges if desired.
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