Mexican Chili-Roasted Chicken, Cauliflower, Potatoes and Cilantro
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Updated September 20, 2016
tablespoons butter, melted
package (1 oz) Old El Paso™ taco seasoning mix
lb small new potatoes, quartered
cups fresh cauliflower florets (10 oz)
tablespoon fresh lime juice
oz boneless skinless chicken thighs (4 to 6 thighs)
cup shredded Mexican cheese blend (4 oz)
cup fresh cilantro leaves
green onions, sliced on the bias
Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray.
In large bowl, mix 3 tablespoons of the melted butter and 1 tablespoon of the taco seasoning mix. Add potatoes and cauliflower; toss to coat. Pour into sheet pan; arrange in single layer. Roast 25 minutes. Remove pan from oven.
In same large bowl, mix honey, lime juice, remaining tablespoon of melted butter and remaining taco seasoning mix. Add chicken to mixture; toss to coat. Add chicken to pan with potatoes and cauliflower. Spoon and spread remaining mixture over chicken. Roast 15 to 17 minutes longer or until juice of chicken is clear when thickest part is cut (at least 165°F) and potatoes are browned and fork-tender. Top chicken, potatoes and cauliflower with cheese; bake 1 to 2 minutes or until cheese melts. Top with cilantro and green onions.
- If potatoes are large, cut each into 6 wedges instead of 4. Each piece should be about the same size for even cooking.
- Like it spicy? Substitute pepper Jack cheese for the Mexican cheese blend.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.