Roasted Curry Chicken and Cauliflower
Pita Chips
Ingredients
- ¾ cup plain Greek yogurt
- 2 Tbsp olive oil
- 2 tsp curry powder
- ¾ tsp salt
- ¼ tsp black pepper
- 4 bone-in, skin-on chicken thighs
- 1 small head cauliflower, cut into florets
- ½ cup chopped cucumber
- 1 clove garlic, minced
- 2 Tbsp mint leaves
Instructions
- Preheat oven to 450°F. In a resealable plastic bag combine ¼ cup yogurt, the olive oil, curry powder, ½ tsp salt, and ⅛ teaspoon black pepper. Add chicken and cauliflower; shake to coat.
- Arrange in a 15x10-inch baking pan. Bake 25 to 30 minutes or until chicken is done (175°F), turning chicken and stirring cauliflower halfway through.
- For sauce, in a small bowl combine remaining yogurt, the cucumber, garlic, ¼ tsp salt, and ⅛ tsp black pepper. Serve chicken and cauliflower with sauce and a sprinkle of mint.
Side Dish Ingredients
- 2 pita bread rounds
- 2 Tbsp olive oil
- ¼ tsp kosher salt
- ¼ tsp black pepper
Side Dish Instructions
- Preheat oven to 350°F. Halve pita rounds horizontally; cut each circle into six wedges. Place pita wedges in a single layer on a large baking sheet. In a small bowl combine olive oil, salt, and pepper; brush on pita.
- Bake 12 to 15 minutes or until pita wedges are crisp and light brown. Remove from baking sheet; cool on wire rack.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
327
|
145
|
472
|
| Fat (g) | 15 | 8 | 23 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 40 | 3 | 43 |
| Carb (g) | 8 | 18 | 26 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 611 | 212 | 823 |
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