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Ginger Chicken and Cauliflower
Course/Meal:
- Poultry
Main Ingredient:
- Chicken
Makes:
4 servings Fresh ginger adds a great fresh flavour to this chicken dish but it also add a hint of heat which keeps you coming back for more. This is delicious served up with whole grain rice and a tossed salad.
Ingredients:
1 tbsp (15 mL) canola oil
2 tbsp (25 mL) grated fresh ginger
1 tsp (5 mL) ground coriander
½ tsp ( 2 mL) ground cumin
½ tsp ( 2 mL) ground turmeric
¼ tsp (1 mL) freshly ground black pepper
1 ½ lb (750 g) bone in chicken breasts, skin removed (about 2 large breasts)
4 cups (1 L) cauliflower florets (about 1 small head)
2 carrots, cut in small chunks
1 small red onion, cut in 8 wedges
Directions:
In small bowl, combine 1 tsp (5 mL) of the oil, ginger, coriander, cumin, turmeric and pinch of the pepper. Rub all over chicken.
Toss cauliflower, onion and carrot with remaining oil and pepper. Place chicken and vegetables on parchment paper lined baking sheet or roasting pan. Roast in 425F (220 C) oven for about 40 minutes or until juices run clear in chicken when pierced and vegetables are tender-crisp and golden. Cut chicken breasts in half to serve with vegetables.
Nutrition Facts per serving:
Calories:
224
Fat:
6 g
Saturated:
1 g
Cholesterol:
77 mg
Sodium:
102 mg
Potassium:
648 mg
Carbohydrates:
10 g
Fibre:
3 g
Protein:
32 g
Developed by Emily Richards, P.H. Ec. © 2012 The Heart and Stroke Foundation.
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Ginger Chicken Recipe
Seasonings are great, but meal could be very dry. I used a glass baking dish with the parchment paper and cooked for an hour at 375 degrees, then added 1/4 cup chicken broth and covered with foil after cooking for an hour and cooked for another 1/2 hour. Served with Basmati rice cooked with chicken broth. Delicious.