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Roasted Sumac Chicken and Cauliflower

« Back to Academy

Roasted Sumac Chicken and Cauliflower

« Back to Academy

Roasted Sumac Chicken and Cauliflower

Yields 8 MetPro Servings

MetPro Serving Breakdown:

Protein = 2
Veggie Carbs = 1.5
Fats = .5


Ingredients

  • 4 tablespoons olive oil, divided
  • 1 tbsp sumac
  • 1 1/4 tsp kosher salt, divided
  • 1 tsp paprika
  • 1/4 tsp ground red pepper
  • 1 lb cauliflower florets
  • 2 (6-oz.) pkg. small rainbow carrots, halved lengthwise
  • 2 lb chicken breast
  • 1 small lemon, halved lengthwise and thinly sliced
  • 1 small red onion, cut into 3/4-in. wedges
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1/2 cup chopped fresh cilantro
  • 1 tbsp fresh lemon juice
  • 1 small garlic clove

Directions

1.) Preheat oven to 425°F. Combine 2 tablespoons oil with sumac, 1 teaspoon salt, paprika, and red pepper in a medium bowl. Place cauliflower and carrots on a foil-lined baking sheet. Add half of the oil mixture; toss to coat. Add the chicken and lemon slices to the pan. Rub remaining oil mixture over chicken. Bake for 20 minutes. Stir vegetables. Sprinkle onion wedges over the pan. Bake for 20 more minutes or until chicken is done.

2.) Combine the remaining 2 tablespoons oil, parsley, and remaining ingredients in a small bowl. Spoon parsley mixture evenly over chicken and vegetables.

Category: Recipes

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