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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:MilkMustard

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)

1 tbsp

Indian Spice Mix

(ContainsMustard)

⅓ cup

Green Peas

Not included in your delivery

2 tbsp

Oil*

1 tbsp

Butter*

(ContainsMilk)

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
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
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.