Chicken & Cauliflower Tray Bake
Serves 4
Ingredients:
31⁄2 tbspns olive oil
1 tsp Dijon or wholegrain mustard
11⁄2 tbsps tomato purée
1 tsp dried oregano
1⁄2 tsp paprika
1⁄2 tsp ground cumin
1⁄2 tsp garlic granules
a pinch of ground black pepper
15g Parmesan cheese, grated
a pinch of sea salt
500g cauliflower, cut into florets
600g chicken breast, cut in half widthway
1 tsp Dijon or wholegrain mustard
11⁄2 tbsps tomato purée
1 tsp dried oregano
1⁄2 tsp paprika
1⁄2 tsp ground cumin
1⁄2 tsp garlic granules
a pinch of ground black pepper
15g Parmesan cheese, grated
a pinch of sea salt
500g cauliflower, cut into florets
600g chicken breast, cut in half widthway
fresh basil leaves, to garnish
Method:
Preheat oven to 200 ̊C/400 ̊F. Prepare a large baking tray.
Place the tomato purée, 3 tbsps olive oil and Dijon mustard in a bowl and stir well.
Place the tomato purée, 3 tbsps olive oil and Dijon mustard in a bowl and stir well.
Add the oregano, paprika, ground cumin, garlic granules, black pepper, salt, Parmesan cheese and salt.
Stir well.
Place the cauliflower florets in a large bowl and add the tomato mixture. Stir well to coat the cauliflower in the sauce.
Place the chicken onto the baking tray. Brush with the remaining olive oil and season with a small pinch of sea salt and ground black pepper.
Add the cauliflower to the baking tray, arranging around the chicken.
Roast for 25 minutes, or until the cauliflower is golden brown and tender, and the chicken is thoroughly cooked.
Serve garnished with fresh basil leaves and a sprinkle of Parmesan.
Store any leftovers in an airtight container and refrigerate for up to 2 days.
Nutrition Per serving:
403 calories
19g fat
8g carbs
8g carbs
50g protein
