CHICKEN WITH SWEET POTATOES & CAULIFLOWER
Provided by Sweetphi
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 400. Peel sweet potatoes and cut into chunks. Clean the cauliflower and cut into pieces. Put the sweet potatoes and the cauliflower in a big bowl and add 1.5 tbs olive oil, leaves off of 1 thyme sprig, salt and a few sprinkles pepper and combine.
- Line a baking sheet with aluminum foil, place the sweet potatoes and cauliflower evenly on the baking sheet and put in the oven for 30-40 min, flipping when about halfway done so they brown evenly.
- While the veggies are in the oven, cut the chicken breasts in halves, add remaining olive oil to a pan and then add the chicken, next add the butter so that it melts in with the olive oil while the chicken is cooking and cook over medium-high heat. Season the chicken with a little bit of salt and pepper. When the chicken has browned on one side, flip it, and add 1/4 to 1/2 cup of chicken broth, the red vinegar and the remaining thyme leaves. Cook until the liquid has cooked down and reduced in half and the chicken is done cooking. To serve spoon a little of the sauce over the veggies and chicken on the plate.
ROAST CHICKEN WITH CAULIFLOWER AND SWEET POTATOES
Make this Roast Chicken with Cauliflower and Sweet Potatoes for a nutritious one-pan weeknight meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Let chicken stand at room temperature 1 hour. Pat dry, then rub with oil and season with salt and pepper. Place on a rimmed baking sheet.
- Toss together sweet potatoes, cauliflower, pancetta, rosemary, and oil; season with salt and pepper. Spread around chicken (they won't be in a single layer). Roast 25 minutes; remove from oven.
- Turn vegetables and add capers. Return to oven and roast until a thermometer inserted in thickest part of chicken thigh (without touching bone) registers 165 degrees, 25 to 30 minutes more. Let chicken rest 10 minutes. Meanwhile, toss vegetables with pan juices and return to oven, if additional browning is desired, 5 minutes. Serve chicken with vegetables.
SHEET PAN CHICKEN, CAULIFLOWER AND POTATO ROAST
This roast is made on one sheet pan and is an easy dinner packed with flavor. Serve with some French bread and butter for a great meal.
Provided by Tara Bench
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Toss the chicken with the cauliflower, tomatoes, potatoes, oil, Italian seasoning, salt and pepper in a large bowl. Transfer the chicken mixture to a rimmed sheet pan. Roast until the chicken and cauliflower are golden and the chicken is cooked through, 40 to 50 minutes.
- Combine the parsley, capers, pine nuts and golden raisins in a small bowl. Sprinkle over the chicken to serve.
SWEET POTATO CHICKEN CASSEROLE
This casserole is the tastiest chicken dish that I have ever tasted. The sweet potato adds an interesting addition to the chicken, alternatively butternut squash can be used in its place. Everyone I have ever cooked this casserole for has loved it! Serve with rice or mashed potato with fresh, crisp green vegetables.
Provided by RACHEL
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook until just starting to turn golden. Mix in the sweet potatoes and carrot; cook and stir for a few minutes, until lightly browned.
- Move the vegetables to the sides of the pan, leaving the center clear. Add the chicken; cook and stir until seared on all sides. Scatter the flour over the top, and stir it in. Gradually stir in the chicken stock, mixing carefully so that no flour lumps form. Scrape any bits of food from the bottom of the pan while you do this. Pour in the wine last, and mix through. Transfer to a casserole dish and cover with a lid.
- Bake for 1 hour in the preheated oven. Remove from the oven, and let it cool just a little before stirring in the cream (or else it may curdle).
Nutrition Facts : Calories 473.9 calories, Carbohydrate 58.1 g, Cholesterol 74.4 mg, Fat 7.2 g, Fiber 8.5 g, Protein 32.8 g, SaturatedFat 2.1 g, Sodium 576.5 mg, Sugar 13.4 g
SHEET-PAN CHICKEN, POTATOES AND CAULIFLOWER
There's nothing that says that a thrown-together dinner can't be impressive-you just need the right recipe. This simple meal is made up of easily accessible ingredients-chicken, potatoes, cauliflower and spinach-but with the right seasoning and the right method, the flavors go far beyond basic. Roasting on a sheet pan brings out deeper flavors and adds nice caramelization to chicken and veggies alike. As a bonus, it's an easily adaptable meal that can flex to fit the ingredients you have on hand. And after all is said and done, you only have one pan to clean up-even better!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
- In large bowl, mix 2 tablespoons of the melted butter, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add potatoes and cauliflower; toss to coat. Place cauliflower and potatoes (skin sides down) in single layer in pan. Roast 16 to 18 minutes or until just tender when pierced with knife. Remove from oven; stir.
- In same large bowl, mix remaining 2 tablespoons melted butter, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to mixture; toss to coat. Arrange in single layer in pan next to vegetables. Roast 20 to 25 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes and cauliflower are browned and very tender.
- Add spinach to pan. Roast 1 to 2 minutes longer or until spinach wilts slightly. Top with remaining herbs.
Nutrition Facts : Calories 420, Carbohydrate 24 g, Cholesterol 135 mg, Fat 3, Fiber 4 g, Protein 43 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 2 g, TransFat 1/2 g
ONE-PAN ROASTED CHICKEN AND SWEET POTATOES RECIPE BY TASTY
Here's what you need: small sweet potato, lemon, green beans, olive oil, fresh rosemary, fresh thyme, garlic, salt, ground black pepper, boneless, skinless chicken breast, paprika
Provided by Mercedes Sandoval
Categories Dinner
Time 30m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Preheat oven to 375˚F (190˚C).
- Add the sweet potatoes, lemon slices, green beans, olive oil, rosemary, thyme, garlic, salt, and pepper to a large bowl (or parchment paper-lined sheet tray) and toss until fully coated.
- Season the chicken breast with salt, pepper, and paprika.
- Transfer to a parchment paper-lined sheet tray and place the chicken breast on top of the vegetables (if you tossed your vegetables in a bowl).
- Bake until vegetables are tender and chicken is cooked through, about 20 minutes.
- Enjoy!
Nutrition Facts : Calories 692 calories, Carbohydrate 79 grams, Fat 20 grams, Fiber 16 grams, Protein 55 grams, Sugar 26 grams
CAULIFLOWER CHICKEN CURRY
Yogurt combined with spices coats cauliflower and chicken thighs in this Indian-inspired curry. The longer you marinate the chicken and cauliflower, the richer the taste, but even 20 minutes of marinating time will give you great results. Smoked paprika adds a more complex flavor, but regular paprika works well too. Serve this saucy dish with brown rice to complete the meal.
Provided by Hilary Meyer
Categories Healthy Diabetes-Friendly Recipes
Time 1h5m
Number Of Ingredients 16
Steps:
- Combine yogurt, 1 Tbsp. oil, 1 Tbsp. curry powder, paprika, 1 Tbsp. garlic, 2 tsp. ginger, and ¼ tsp. salt in a large bowl. Add cauliflower and chicken. Stir to coat. Marinate the chicken and cauliflower in the refrigerator for 20 minutes or for up to 2 hours.
- Preheat oven to 450°F. Line a large rimmed baking sheet with foil. Coat the foil with cooking spray. Spread the cauliflower and chicken in an even layer on the prepared baking sheet. Bake, without stirring, until the chicken is cooked through and the cauliflower is golden brown in spots, 20 to 25 minutes.
- Meanwhile, heat the remaining 2 Tbsp. oil in a large saucepan over medium heat. Add onion and carrot; cook, stirring occasionally, until soft and just beginning to brown, 7 to 10 minutes. Add garam masala and the remaining 1 Tbsp. curry powder, 1 Tbsp. garlic, 2 tsp. ginger, and ¼ tsp. salt. Cook, stirring, until fragrant, about 1 minute. Add crushed tomatoes and water. Cook, stirring, until bubbling. Remove from heat and stir in cream. Serve the chicken and cauliflower with the sauce. Garnish with cilantro, if desired.
Nutrition Facts : Calories 291 calories, Carbohydrate 17 g, Cholesterol 73 mg, Fat 17 g, Fiber 5 g, Protein 19 g, SaturatedFat 5 g, Sodium 538 mg, Sugar 8 g
CHICKEN WITH SWEET POTATOES AND CAULIFLOWER
Delicious "all in one" recipe courtesy of *Everyday Food*. However, if I were really to serve it to *four* people, I'd want to up the amount of sweet potatoes and cauliflower some.
Provided by lecole54
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potato and cauliflower with 1-1/2 tablespoons of oil and season with salt and pepper. Roast until cooked through and browned on one side, about 25 minutes. Transfer to a bowl and gently toss with 1 tablespoon vinegar.
- Meanwhile, in a large nonstick skillet, heat 1/2 tablespoon oil over medium-low heat. Season chicken with salt and pepper. Cook until golden and cooked through, 30-35 minutes, flipping chicken halfway through. Transfer chicken to a plate and tent with foil to keep warm.
- To skillet, add broth, thyme, and 1 tablespoon vinegar. Cook over medium-high, scraping up browned bits, until reduced by half, 3-5 minutes. Return chicken and any accumulated juices to skillet and turn chicken to coat with sauce. Remove from heat and stir in butter. Serve chicken with vegatbles and pan sauce.
Nutrition Facts : Calories 254.4, Fat 15.5, SaturatedFat 3.9, Cholesterol 50.2, Sodium 104.5, Carbohydrate 10.9, Fiber 2.4, Sugar 2.8, Protein 18.3
CHICKEN WITH SWEET POTATOES AND CAULIFLOWER
This healthful meal, with flavorful roasted sweet potatoes and cauliflower, is bright, satisfying, and simple to prepare.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potato and cauliflower with 1 1/2 tablespoons oil and season with salt and pepper. Roast until cooked through and browned on one side, about 25 minutes. Transfer to a bowl and gently toss with 1 tablespoon vinegar.
- Meanwhile, in a large nonstick skillet, heat 1/2 tablespoon oil over medium-low. Season chicken with salt and pepper. Cook until golden and cooked through, 30 to 35 minutes, flipping halfway through. Transfer chicken to a plate and tent with foil to keep warm.
- To skillet, add broth, thyme, and 1 tablespoon vinegar. Cook over medium-high, scraping up browned bits, until reduced by half, 3 to 5 minutes. Return chicken and any accumulated juices to skillet and turn chicken to coat with sauce. Remove from heat and stir in butter. Serve chicken with vegetables and pan sauce.
Nutrition Facts : Calories 349 g, Fat 13 g, Fiber 3 g, Protein 44 g
CHICKEN, SWEET POTATO AND CAULIFLOWER VINDALOO
Make and share this Chicken, Sweet Potato and Cauliflower Vindaloo recipe from Food.com.
Provided by Zaney1
Categories Yam/Sweet Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 Tbsp oil in medium skillet.
- Season chicken with 1/4 tsp salt.
- Cook 7-8 minutes, remove to plate.
- Add rest of oil, sweet potatoes and onion to skillet and stir fry, 5 minutes.
- Add cauliflower and cook 3 minutes.
- Stir in curry powder, cayenne pepper and 1/4 tsp salt.
- Cook 1minutes.
- Add broth and tomatoes.
- Cook 5 minutes, covered stirring occasionally.
- Add chicken and heat through.
- Stir in mint and serve with quinoa.
Nutrition Facts : Calories 499.2, Fat 14.6, SaturatedFat 2.4, Cholesterol 94.4, Sodium 838.6, Carbohydrate 59.2, Fiber 11.9, Sugar 12.1, Protein 35
SPICY SHEET-PAN CHICKEN WITH SWEET POTATOES AND KALE
These sheet-pan chicken thighs gain gorgeous color from a harissa-yogurt marinade, which also keeps the meat juicy during the roasting process. The thighs only need 15 minutes in the marinade, but you can leave them for up to 24 hours in the fridge. For weeknights, heat the oven, place the chicken in the marinade, then wash and cut the sweet potato and kale, so the prep work is done and the oven hot by the time the chicken is done marinating. Make the herb oil while the chicken roasts so it has time to sit. While it's meant for the vegetables, it's also wonderful drizzled on top of the chicken.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, vegetables, main course
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- In a large shallow mixing bowl, combine the harissa and yogurt. Pat the chicken dry, then season all over with salt and pepper. Add the chicken to the yogurt mixture, gently rubbing until fully coated, and set aside for 15 minutes.
- Heat the oven to 450 degrees and place a rack in the lower third and one 6 inches from the broiler. On a sheet pan, toss the sweet potato, kale and onion with 3 tablespoons oil. Season with cumin, salt and pepper, massaging the kale as you do so. Clear four spaces for the chicken pieces, then place them skin-side up on the pan. (It may look messy and crowded, but the kale will shrink down as it cooks.)
- Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway and rotating the tray, until the chicken skin is crispy and the juices run clear, the squash is tender and the kale is crispy. If the vegetables are done, but the chicken skin is not as crispy as you'd like, remove the vegetables from the sheet pan and place just the chicken under the broiler for another 1 to 3 minutes.
- Meanwhile, in a small serving bowl, combine the parsley, lime zest and half the lime juice with the remaining 1/4 cup oil and the red-pepper flakes. Season to taste with salt, pepper and additional lime juice. Serve the chicken and vegetables with the herb oil to drizzle over top.
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