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Jwano Cumin Chicken with Roasted Cauliflower and Yogurt

This roasted dish pairs chicken thigh, boneless, cut into bite-size pieces with cauliflower florets, plain yogurt and ground cumin. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety Heart friendly Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

58 g Protein
38 g Carbohydrates
31 g Fat
9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 220g chicken thigh, boneless, cut into bite-size pieces 266 kcal
  • 286g cauliflower florets 72 kcal
  • 132g plain yogurt 81 kcal
  • 88g onion, thinly sliced 35 kcal
  • 9g garlic, minced 13 kcal
  • 11g ginger, grated 9 kcal
  • 17g vegetable oil 150 kcal
  • 1.1 tsp (2g) ajwain (carom seeds) 6 kcal
  • 1.65 tsp (3g) ground cumin 11 kcal
  • 0.55 tsp (1g) ground turmeric 3 kcal
  • 17g lemon juice 5 kcal
  • 0.55 tsp (1g) salt 0 kcal

Cooking instructions

  1. cauliflower floretsvegetable oilground cuminsalt
    Preheat the oven to 425 F. Toss cauliflower with 1 tsp oil, half the salt, and half the cumin; spread on a tray.
  2. onionvegetable oil
    Heat remaining 2 tsp oil in a skillet over medium heat. Add onion and cook until soft, 4-5 minutes.
  3. garlicgingerajwain (carom seeds)ground cuminground turmeric
    Add garlic, ginger, ajwain, remaining cumin, turmeric, and chili powder; stir 30 seconds until fragrant.
  4. chicken thigh
    Add chicken and cook until lightly browned, 5-6 minutes. Add 1/4 cup water, cover, and simmer until cooked through, 6-8 minutes.
  5. lemon juicesalt
    Stir in lemon juice. Taste and adjust salt.
  6. chicken thighcauliflower floretsplain yogurt
    Serve chicken alongside the roasted cauliflower. Spoon yogurt over or on the side as a cooling sauce.

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