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One-pan garlic roasted chicken & cauliflower

One-pan garlic roasted chicken & cauliflower

Now that the weather is slowly starting to cool down, we can start to enjoy some warm hearty meals. This is a delicious and easy one pan meal. You can choose to omit the quinoa and just enjoy the dish on it’s own. 

Ingredients

  • 250g chicken tenderloins
  • 1 tsp crushed garlic
  • 1 tsp ground cumin
  • 150g punnet cherry tomatoes
  • 150g cauliflower cut into small florets
  • 1 medium red capsicum, chopped
  • 1 small red onion, halved, cut into wedges
  • 50g reduced fat fresh ricotta, crumbled
  • 1 tsp chopped flat-leaf parsley
  • 1 cup steamed quinoa

Method

  • Preheat the oven to 220°C. Place a heatproof roasting pan over medium heat. Put chicken, garlic and the cumin in a bowl. Spray with olive oil and toss to combine. Cook the chicken in roasting pan for 1 minute each side, or until browned. Transfer chicken to a plate.
  • Add tomatoes, capsicum, cauliflower and onion to pan. Spray with olive oil and toss to combine. Cook for 10 minutes.
  • Place the chicken over vegetables in pan. Cook for a further 10 minutes, or until chicken is cooked through and vegetables are tender.
  • Sprinkle chicken with ricotta and parsley. Serve with steamed quinoa.
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