Category: dinner
Yield: 4 servings
Calories/serving: 450
Preparation time: 60 minutes
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Ingredients
- 3 raw chicken breasts
- 1 head cauliflower, cut into florets
- 2 parsnips, peeled and chopped
- 1/2 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground sage
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon table salt
- 1 cup chicken stock
- 1/4 cup butter, melted
Directions
Preheat the oven to 400 degrees Fahrenheit.
In a small bowl, combine olive oil, ground cumin, ground turmeric, ground black pepper, ground cinnamon, ground cloves, ground sage, dried rosemary, dried thyme, and table salt to create a spice mix.
Place the chicken breasts in a baking dish and rub them generously with half of the spice mix.
Arrange the cauliflower florets around the chicken in the baking dish.
Drizzle the remaining spice mix over the cauliflower and toss to coat evenly.
Roast in the preheated oven for 40 minutes, or until the chicken is fully cooked and the cauliflower is tender and golden.
While the chicken and cauliflower are roasting, place the chopped parsnips in a pot on the stove over medium heat.
Add chicken stock to the pot and bring to a boil. Reduce heat and simmer until parsnips are soft, about 20 minutes.
Drain the parsnips, reserving the cooking liquid, and transfer them to a food processor.
Add melted butter to the food processor and blend until smooth, adding reserved cooking liquid as needed to achieve a creamy consistency.
Serve the spiced chicken and roasted cauliflower with a side of parsnip puree.
Ingredients
- 3 raw chicken breasts
- 1 head cauliflower, cut into florets
- 2 parsnips, peeled and chopped
- 1/2 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground sage
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon table salt
- 1 cup chicken stock
- 1/4 cup butter, melted
Category: dinner
Yield: 4 servings
Calories/serving: 450
Preparation time: 60 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 400 degrees Fahrenheit.
In a small bowl, combine olive oil, ground cumin, ground turmeric, ground black pepper, ground cinnamon, ground cloves, ground sage, dried rosemary, dried thyme, and table salt to create a spice mix.
Place the chicken breasts in a baking dish and rub them generously with half of the spice mix.
Arrange the cauliflower florets around the chicken in the baking dish.
Drizzle the remaining spice mix over the cauliflower and toss to coat evenly.
Roast in the preheated oven for 40 minutes, or until the chicken is fully cooked and the cauliflower is tender and golden.
While the chicken and cauliflower are roasting, place the chopped parsnips in a pot on the stove over medium heat.
Add chicken stock to the pot and bring to a boil. Reduce heat and simmer until parsnips are soft, about 20 minutes.
Drain the parsnips, reserving the cooking liquid, and transfer them to a food processor.
Add melted butter to the food processor and blend until smooth, adding reserved cooking liquid as needed to achieve a creamy consistency.
Serve the spiced chicken and roasted cauliflower with a side of parsnip puree.
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