Roast Chicken, Cauliflower & Lentils

Equipment

• Shallow metal baking tray
• parchment
• saucepan
• bowl
• thermometer.

Before you begin

US cup = 240 ml; tablespoon = 15 ml; teaspoon = 5 ml. Use listed gram weights for consistency; weights are raw or dry unless described as cooked or drained.

• Use a different tender green vegetable by weight; adjust its cooking time and remove it as soon as ready.

Make it work

• Spread food in a single layer. Crowding traps moisture and makes browning uneven.

Ingredients

• 400 g / 14.1 oz Chicken breast, raw, cut into thick strips
• 300 g / 10.6 oz Cauliflower, small florets
• 300 g / 10.6 oz Cooked lentils, drained
• 12 g / about 2 5/8 tsp Olive oil
• 8 g / 0.3 oz Garlic, minced
• 120 g / 4.2 oz Plain nonfat Greek yogurt
• 20 ml / about 1 3/8 Tbsp Lemon juice
• 2 g / about 3/8 tsp Fine salt
• 0.5 g / about 1/4 tsp Black pepper
• 3 g / about 1 3/8 tsp Ground cumin

Step-by-step method

1. Prepare the equipment
   Heat the oven to 200°C / 400°F conventional or 180°C / 350°F fan. Line a shallow metal baking tray with parchment suitable for this temperature. Prepare the cauliflower as listed and mince the garlic. Pat the protein dry; keep raw-protein tools separate from the sauce.
2. Start the base
   Drain the lentils. Heat separately until steaming, following the package directions, then keep covered and warm.
3. Cook the vegetables
   Toss the cauliflower with half the oil. Spread on the lined tray in a single layer. Roast for 10 minutes before adding the protein.
4. Cook and check the protein
   Coat the chicken breast with the remaining half of the oil, half the garlic and half the salt and half the ground cumin. Arrange beside the vegetables and roast for 18-25 minutes. Remove any component that finishes first to avoid overcooking. Check the thickest piece reaches 74°C / 165°F.
5. Make the fresh sauce
   Whisk the yogurt with all the lemon juice, remaining garlic, remaining salt and pepper. Stir in the remaining ground cumin.
6. Plate two portions
   Divide all the chicken breast, cauliflower and lentils between two plates. Spoon half the sauce over each portion. Keep the yogurt sauce separate until serving.

Cook’s notes

Spread food in a single layer. Crowding traps moisture and makes browning uneven.

Storage & reheating

• Cool promptly in shallow portions and refrigerate at 4°C / 40°F or below. Use within 3 days. Reheat cooked leftovers to 74°C / 165°F; keep the yogurt sauce cold and separate.

Allergens

Contains: milk. Check packaged ingredients for additional allergens and cross-contact.

Approximate nutrition

Per serving: 554 kcal · Protein 68 g · Carbohydrates 43 g · Fat 13 g.

Approximate per serving of the complete recipe. Brands, substitutions, cooking losses and portion sizes affect the figures.