Roasted Chicken Breast with Spiced Cauliflower

2 Weight Watcher Points

91kCal Per Portion

A drizzle of fresh lime juice and a sprinkle of fresh coriander adds incredible flavor to this Indian-influenced meal.


Skinless Chicken Breast: 1 pound(s), two 8 oz pieces

Cauliflower: 1 pound(s), cut into bite-size pieces

Olive Oil: 2 tablespoons

Ground Coriander: 1 teaspoon

Ground Turmeric: 1 teaspoon

Ground Cumin: ½ teaspoon

Salt: ¾ tsp, divided

Black Pepper: ½ teaspoon, divided

Cayenne Pepper: ⅛ teaspoon

Oil Spray: 2 sprays

Coriander, fresh: 1 tablespoon, finely chopped

Lime: ½ medium, plus wedges for serving


  1. Preheat oven to 450°F. Line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine oil, coriander, turmeric, cumin, 1/2 tsp salt, 1/4 tsp pepper and cayenne.
  3. Place chicken in center of prepared pan; brush each piece with 1/2 tsp oil mixture.
  4. Add cauliflower to bowl; toss to coat. Place cauliflower around chicken; lightly coat chicken and cauliflower with cooking spray. Sprinkle chicken with remaining 1/4 tsp each salt and pepper.
  5. Roast until chicken is just cooked through, 15-20 minutes; let rest. Toss cauliflower with chicken juices in pan; continue roasting until browned and tender, about 10 minutes more. Add cilantro; toss.
  6. Thickly slice chicken across grain; fan over serving plates. Divide cauliflower among plates; squeeze 1/2 lime over top and serve with additional lime wedges.
  7. Serving size: 3 oz chicken and 3/4 c cauliflower

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