Ingredients
Equipment
Method
- Preheat oven to 425°F.
- In a small bowl, whisk together mayonnaise, tomato paste, olive oil, turmeric, coriander, paprika, salt, and pepper.
- Place chicken breasts in a large bowl and toss with marinade until evenly coated.
- On a large sheet pan, arrange marinated chicken in the center. Surround with cauliflower florets, red onion wedges, and lemon slices.
- Roast for 20 minutes. Remove pan from oven and add cherry tomatoes and olives around the pan.
- Return to oven and roast for another 15–20 minutes, or until chicken is cooked through and vegetables are tender.
- Garnish with fresh parsley and cilantro before serving.
Notes
- Storage: If you have any leftovers, store them in an airtight container in the fridge. They should last for about three to four days.
- Freezing: This dish freezes well. You can freeze it after cooking. Just make sure to cool it completely before transferring it to a freezer-safe container.
- Pairing: Serve it with a side of couscous or rice to soak up the delicious juices.
- Vegetarian Option: Swap the chicken for chickpeas and add more vegetables for a hearty vegetarian meal.
- Spice Level: If you enjoy a bit of heat, add some cayenne pepper or crushed red pepper flakes to the marinade.