CHICKEN WITH SWEET POTATOES AND CAULIFLOWER
This healthful meal, with flavorful roasted sweet potatoes and cauliflower, is bright, satisfying, and simple to prepare.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potato and cauliflower with 1 1/2 tablespoons oil and season with salt and pepper. Roast until cooked through and browned on one side, about 25 minutes. Transfer to a bowl and gently toss with 1 tablespoon vinegar.
- Meanwhile, in a large nonstick skillet, heat 1/2 tablespoon oil over medium-low. Season chicken with salt and pepper. Cook until golden and cooked through, 30 to 35 minutes, flipping halfway through. Transfer chicken to a plate and tent with foil to keep warm.
- To skillet, add broth, thyme, and 1 tablespoon vinegar. Cook over medium-high, scraping up browned bits, until reduced by half, 3 to 5 minutes. Return chicken and any accumulated juices to skillet and turn chicken to coat with sauce. Remove from heat and stir in butter. Serve chicken with vegetables and pan sauce.
Nutrition Facts : Calories 349 g, Fat 13 g, Fiber 3 g, Protein 44 g
SMOKY SHEET PAN CHICKEN WITH CAULIFLOWER
Provided by Deb Perelman : Smitten Kitchen : Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Marinate the chicken: Combine the olive oil, vinegar, garlic, paprika, and salt in a bowl. Add the chicken pieces and toss to coat. Set aside to marinate while you prepare the vegetables (or marinate in the fridge for up to 1 day).
- Assemble the chicken and vegetables: Preheat the oven to 400 degrees F and line a half sheet pan or 2 quarter sheet pants with foil and coat with 1 tablespoon olive oil.
- Peel the potatoes if you wish and cut into approximately 3/4-inch chunks. Cut the cauliflower into about 1-inch florets. Cut the onion half into eight thin wedges. Spread the vegetables on the prepared sheet pan and, using your hands, toss with 2 tablespoons olive oil, the thyme, and plenty of salt and pepper. Scatter the olives over the vegetables and the chorizo, if using.
- Make spaces throughout the pan of vegetables and add the chicken pieces, skin-side up.
- Bake for 30 minutes, at which point check the tray and toss the potatoes and cauliflower to ensure they're cooking evenly, then return to the oven to bake for another 10 to 20 minutes, or until the chicken and vegetables are cooked through
- To finish: Toss the pepper strips together with the vinegar, salt, and sugar, and set aside to marinate until needed.
- When the chicken and vegetables are ready, top with the pepper strips and chopped parsley.
SHEET-PAN CHICKEN, POTATOES AND CAULIFLOWER
There's nothing that says that a thrown-together dinner can't be impressive-you just need the right recipe. This simple meal is made up of easily accessible ingredients-chicken, potatoes, cauliflower and spinach-but with the right seasoning and the right method, the flavors go far beyond basic. Roasting on a sheet pan brings out deeper flavors and adds nice caramelization to chicken and veggies alike. As a bonus, it's an easily adaptable meal that can flex to fit the ingredients you have on hand. And after all is said and done, you only have one pan to clean up-even better!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
- In large bowl, mix 2 tablespoons of the melted butter, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add potatoes and cauliflower; toss to coat. Place cauliflower and potatoes (skin sides down) in single layer in pan. Roast 16 to 18 minutes or until just tender when pierced with knife. Remove from oven; stir.
- In same large bowl, mix remaining 2 tablespoons melted butter, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to mixture; toss to coat. Arrange in single layer in pan next to vegetables. Roast 20 to 25 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes and cauliflower are browned and very tender.
- Add spinach to pan. Roast 1 to 2 minutes longer or until spinach wilts slightly. Top with remaining herbs.
Nutrition Facts : Calories 420, Carbohydrate 24 g, Cholesterol 135 mg, Fat 3, Fiber 4 g, Protein 43 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 2 g, TransFat 1/2 g
ROASTED CHICKEN AND VEGETABLES SHEET-PAN DINNER (COOKING FOR 2)
This delicious roasted chicken and veggie dinner comes together quickly, is guaranteed to please and proves that you don't need to feed a crowd to enjoy a sheet-pan supper.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 2
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix potatoes, cauliflower, melted butter and red pepper; pour into pan. Roast 20 minutes.
- Stir broccoli into potato mixture in pan. Rub chicken thighs with grill seasoning. Place skin side up in pan. Roast 25 to 30 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender. Top with parsley.
Nutrition Facts : Calories 290, Carbohydrate 24 g, Cholesterol 105 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 3 g, TransFat 0 g
SHEET PAN CHICKEN, CAULIFLOWER AND POTATO ROAST
This roast is made on one sheet pan and is an easy dinner packed with flavor. Serve with some French bread and butter for a great meal.
Provided by Tara Bench
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Toss the chicken with the cauliflower, tomatoes, potatoes, oil, Italian seasoning, salt and pepper in a large bowl. Transfer the chicken mixture to a rimmed sheet pan. Roast until the chicken and cauliflower are golden and the chicken is cooked through, 40 to 50 minutes.
- Combine the parsley, capers, pine nuts and golden raisins in a small bowl. Sprinkle over the chicken to serve.
SHEET PAN CAULIFLOWER CURRY WITH RAITA
This delicious cauliflower curry is loosely inspired by Aloo Gobi, a traditional Indian dish made with cauliflower and potatoes. This version has all of the essential elements, but is prepared entirely on a sheet pan and bulked up with canned chickpeas. Serve with raita, a refreshing cucumber yogurt sauce, and coconut rice or toasted naan for an easy, filling weeknight dinner!
Provided by Laura // A Beautiful Plate
Categories Healthier Dinners
Time 1h
Number Of Ingredients 25
Steps:
- Preheat the oven to 450°F (232°C)with a rack in the center position.
- Prepare the Cauliflower Curry: In a large mixing bowl, combine the extra virgin olive oil, jalapeno, ginger, garlic, lemon juice, garam masala, turmeric, cumin, coriander, garlic powder, and salt. Mix together throughly.
- Add the cauliflower florets and cubed potato to the bowl.
- Gently toss the cauliflower and potato in the spiced oil marinade (*note: I use my hands, but if you're sensitive to spices or heat, use disposable kitchen gloves or two large mixing spoons) until they're evenly coated. Allow the mixture to marinate for 15 to 20 minutes at room temperature as the oven preheats (*if you are short on time, you can skip this step).
- Spread the cauliflower and potatoes in an even, thin layer on a rimmed standard half sheeet pan - leaving space between the pieces to encourage even caramelization during roasting. *Note: I prefer to use an unlined sheet pan for better caramelization, but please know that turmeric is stain-prone.
- Roast for 20 to 25 minutes, rotating the pan and flipping the vegetables halfway through. Remove from the oven, distribute the chickpeas evenly onto the sheet pan, and roast for an additional 10 to 15 minutes or until the vegetables are caramelized and fork tender.
- Prepare the Raita: During roasting, prepare the raita sauce. Combine the greek yogurt, grated cucumber (*be sure to squeeze it out to remove any moisture), garlic, lemon juice, salt, cumin, black pepper, and mint leaves in a medium bowl. Stir to combine. Season to taste, adding more salt, lemon juice, or fresh mint as you like.
- Just Before Serving: Remove the sheet pan from the oven and deglaze the pan with ⅓ cup warm water, gently tossing the vegetables and scraping the bottom of the pan to pick up any caramelized bits. *Note: You can skip this step, but I like the added moisture it provides.
- Garnish with reserved lemon zest, torn mint leaves, and fresh cilantro. Serve with raita alongside coconut rice or toasted naan.
Nutrition Facts : ServingSize 1 serving, Calories 260 kcal, Carbohydrate 42 g, Protein 14 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 1135 mg, Fiber 10 g, Sugar 9 g, UnsaturatedFat 3 g
SHEET PAN ROASTED CAULIFLOWER AND SWEET POTATO
Garlicky Roasted Cauliflower and Sweet Potato comes together all on one sheet pan for an easy, crowd-pleasing side dish. These veggies pack a serious flavor punch!
Provided by Becky Striepe
Categories Side Dish
Time 25m
Number Of Ingredients 6
Steps:
- Preheat the oven to 450F.
- Add the sweet potato and cauliflower pieces to a large sheet pan or cookie sheet. Sprinkle on the remaining ingredients, then toss gently to coat the veggies in the oil, soy sauce, and spices.
- Bake for 15-20 minutes, stirring once, until the sweet potato is soft and the cauliflower is nice and browned. Serve warm or cold!
Nutrition Facts : Calories 100 kcal, ServingSize 1 serving
SHEET PAN CAULIFLOWER
This oven roasted Sheet Pan Cauliflower recipe is easy, delicious and ready in 25 minutes. The flavor and texture are perfect with just some cauliflower florets and simple seasonings tossed in oil. The combination of oil and seasonings caramelizes the florets and they bake to crisp-tender.
Provided by Zona
Categories Side Dishes
Time 25m
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- Chop the cauliflower into bite-sized pieces.
- In a large mixing bowl combine the cauliflower, cooking oil, garlic powder, salt, paprika, and black pepper and toss to coat well.
- Add the cauliflower mixture to a small rimmed baking sheet and spread out evenly.
- Bake for 20 minutes, or until cauliflower reaches desired tenderness.
Nutrition Facts : Calories 283 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 29 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 286 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat
CHICKEN WITH SWEET POTATOES AND CAULIFLOWER
Delicious "all in one" recipe courtesy of *Everyday Food*. However, if I were really to serve it to *four* people, I'd want to up the amount of sweet potatoes and cauliflower some.
Provided by lecole54
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potato and cauliflower with 1-1/2 tablespoons of oil and season with salt and pepper. Roast until cooked through and browned on one side, about 25 minutes. Transfer to a bowl and gently toss with 1 tablespoon vinegar.
- Meanwhile, in a large nonstick skillet, heat 1/2 tablespoon oil over medium-low heat. Season chicken with salt and pepper. Cook until golden and cooked through, 30-35 minutes, flipping chicken halfway through. Transfer chicken to a plate and tent with foil to keep warm.
- To skillet, add broth, thyme, and 1 tablespoon vinegar. Cook over medium-high, scraping up browned bits, until reduced by half, 3-5 minutes. Return chicken and any accumulated juices to skillet and turn chicken to coat with sauce. Remove from heat and stir in butter. Serve chicken with vegatbles and pan sauce.
Nutrition Facts : Calories 254.4, Fat 15.5, SaturatedFat 3.9, Cholesterol 50.2, Sodium 104.5, Carbohydrate 10.9, Fiber 2.4, Sugar 2.8, Protein 18.3
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