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Indian Sheet Pan Chicken and Cauliflower

Indian Sheet Pan Chicken and Cauliflower

with Pilau Rice and Lime Yogurt

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Yogurt plays double-duty in this Indian feast! Mixed some of the yogurt with ginger and spices as a quick marinade for chicken and mix the rest with cucumber to make raita for cooling richness.

Allergens:Milk/LaitMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

310 g

Chicken Thighs

¾ cup

Basmati Rice

160 g

Roma Tomato

30 g

Ginger

285 g

Cauliflower, florets

1 unit

Lime

100 g

Greek Yogurt

(ContainsMilk/Lait)

1 tbsp

Indian Spice

(ContainsMustard/Moutarde)

⅓ cup

Green Peas

Not included in your delivery

2 tbsp

Oil*

1 tbsp

Butter*

(ContainsMilk/Lait)

¼ tsp

Salt and Pepper*

½ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories810 kcal
Fat29 g
Saturated Fat8 g
Carbohydrate85 g
Sugar9 g
Dietary Fiber7 g
Protein51 g
Cholesterol180 mg
Sodium780 mg
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F and wash and dry all produce. Peel, then mince or grate 1 tbsp ginger (dbl for 4ppl). Combine the ginger, Indian spice and half the yogurt in a large bowl. seasoning. Pat chicken dry with paper towels then cut into 1-inch pieces. Season with salt and pepper. Add chicken to bowl with yogurt mixture and toss to combine.

2

While chicken marinates, add 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Cut cauliflower into bite-sized pieces. Cut tomatoes into 1/2-inch pieces. Zest half the lime. Cut lime into wedges. (1 lime for 4 ppl).

3

Add chicken marinade, cauliflower, tomatoes and 2 tbsp oil (dbl for 4ppl) on a parchment-lined baking sheet. Toss to combine then arrange in a single layer. (NOTE: Use two parchment-lined baking sheets for 4ppl). Roast in the middle of the oven, stirring halfway through, until tender 18-20 min.*** (NOTE: For 4 ppl, bake in top and middle of the oven, rotating pans halfway through.)

4

While chicken and veggies roast, add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

5

Stir together lime zest, remaining yogurt and 1/2 tsp sugar (dbl for 4ppl) in a small bowl. Season with salt and pepper.

6

When rice is tender, fluff with a fork. Stir in peas and 1 tbsp butter (dbl for 4ppl) Season with salt. Divide pilau rice among plates. Top with chicken and veggies. Spoon lime-yogurt over chicken and squeeze over a lime wedge, if desired.