Sheet-Pan Chicken Cutlets and Cauliflower
Sheet-Pan Chicken Cutlets and Cauliflower
Ingredients
- 3 tbsp (45 ml) olive oil
- 1/2 tsp ground coriander seeds
- 1/2 tsp ground cumin
- 1/2 tsp curry powder
- 1/2 tsp garlic salt or onion salt
- 2 chicken cutlets (see note)
- 1/3 cauliflower, sliced
- 1 cup (25 g) baby spinach
- Lemon juice, to taste
Instructions
- With the rack in the middle position, preheat the oven to 450°F (230°C). Line a baking sheet with foil.
- In a bowl, combine the oil and spices. Season with salt and pepper.
- On a plate, coat the chicken with 2 tsp (10 ml) of the oil mixture. Let marinate while you cook the cauliflower.
- On the baking sheet, coat the cauliflower slices with the remaining oil mixture. Bake for 10 minutes.
- Remove the baking sheet from the oven. Move the cauliflower over to one side of the baking sheet. Place the chicken on the other side of the baking sheet. Continue to bake for 5 minutes or until the chicken is cooked through and the cauliflower is tender. Finish cooking under the broiler to nicely brown the chicken and cauliflower, if desired.
- Meanwhile, in the same bowl used to make the oil mixture, place the spinach. Drizzle with lemon juice. Season with salt and pepper. Mix well.
- Serve the chicken and cauliflower on a plate. Top with the spinach. Serve immediately.
Sheet-Pan Chicken Cutlets and Cauliflower