Garam Masala Roasted Chicken & Cauliflower
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
A sheet pan dinner featuring roasted chicken and cauliflower seasoned with garam masala. The chicken is coated in a spicy brown sugar mixture and roasted alongside cauliflower, red onion, and jalapeños for a flavorful one-pan meal.
Ingredients
- 1 cauliflower quartered, cored, and cut into florets
- 44.4 ml olive oil divided
- 19.7 ml garam masala divided
- 1 red onion cut into wedges
- 2 small jalapeños sliced
- Kosher salt and pepper
- 14.8 ml brown sugar
- 1.23 ml cayenne
- 4 5-ounce boneless, skinless chicken breasts
- Chopped fresh cilantro for sprinkling
- Lemon wedges for serving (optional)
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 27.5 mg
- Iron: 0.76 mg
- Magnesium: 19.3 mg
- Phosphorus: 85.5 mg
- Potassium: 280 mg
- Zinc: 0.37 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Kosher salt and pepper
- 14.8 ml brown sugar
- 1.23 ml cayenne
- 4 5-ounce boneless, skinless chicken breasts
Prepare
- 1 cauliflower, quartered, cored, and cut into florets
- 44.4 ml olive oil, divided
- 19.7 ml garam masala, divided
- 1 red onion, cut into wedges
- Slice 2 small jalapeños
- Chopped fresh cilantro, for sprinkling
- Lemon wedges, for serving (optional)
Let's Cook
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Step 1.
Heat oven to 450°F. On a rimmed baking sheet, toss cauliflower florets with 2 tablespoons olive oil and 2 teaspoons garam masala. Add red onion wedges, sliced jalapeños, ½ teaspoon salt, and ½ teaspoon pepper; toss to combine. Spread vegetables in a single layer on the sheet. Roast for 10 minutes.
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Step 2.
While the vegetables roast, in a medium bowl, combine 1 tablespoon brown sugar, ¼ teaspoon cayenne, remaining 1 tablespoon olive oil, remaining 2 teaspoons garam masala, ½ teaspoon salt, and ½ teaspoon pepper. Add chicken breasts and turn to coat evenly with the spice mixture.
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Step 3.
After 10 minutes, remove the baking sheet from the oven. Nestle the coated chicken breasts among the roasted vegetables. Reduce oven temperature to 400°F. Roast until chicken is cooked through (internal temperature reaches 165°F) and vegetables are golden brown and tender, 15 to 20 minutes. Sprinkle with chopped cilantro and serve with lemon wedges if desired.