ROASTED CURRY CHICKEN AND CAULIFLOWER
HANDS-ON TIME 10 min. TOTAL TIME 35 min.
1. Preheat oven to 450°F. In a resealable plastic bag combine ¼ cup yogurt, 2 Tbsp. olive oil, the curry powder, ½ tsp. salt, and ¹∕8 tsp.
black pepper. Add chicken and cauliflower; shake to coat. Arrange in a 15×10×1-inch baking pan. Bake 25 to 30 minutes or until chicken is done (175°F), turning chicken and stirring cauliflower halfway through.
2. Meanwhile, in a small bowl stir together remaining yogurt, the cucumber, garlic, ¼ tsp. salt, and ¹∕8 tsp. black pepper. Serve chicken and cauliflower with sauce and a sprinkle of mint. Makes 4 servings. EACH SERVING 327 cal, 15 g fat, 163 mg chol,
611 mg sodium, 8 g carb, 3 g fiber, 4 g sugars,
40 g pro. A cool cucumber and yogurt sauce tempers the chicken’s spice. Another night, spoon the stir-together sauce over spice-rubbed lamb or steak.
BONE-IN, SKIN-ON CHICKEN THIGHS4
CAULIFLOWER 1 small head, cutinto florets
PLAIN GREEKYOGURT¾ cup
CURRY POWDER2 tsp.
CUCUMBER½ cup chopped
GARLIC1 clove, minced
MINT LEAVES2 Tbsp.