Créé avec l’IA
Golden Chicken, Brown Rice and Roasted Vegetable Bowls
50 min 532 kcal par portion Moyen
Ingrédients
4 Portions
- Skinless chicken breast800 g
- Dry brown rice300 g
- Cauliflower florets600 g
- Carrots, sliced400 g
- Extra virgin olive oil25 ml
- Fresh ginger, grated25 g
- Garlic, minced15 g
- Ground turmeric6 g
- Fresh lime juice60 g
- Water750 ml
Instructions
- 1
Preheat the oven to 220°C (425°F). Line two large baking trays with parchment paper.
- 2
Rinse the brown rice under cold running water. Place it in a saucepan with 750 ml water and bring to a boil.
- 3
Reduce the heat to low, cover the saucepan, and cook the rice for 30–35 minutes, or until tender and the water has been absorbed. Remove it from the heat and let it stand, covered, for 10 minutes before fluffing with a fork.
- 4
In a small bowl, combine the olive oil, grated ginger, minced garlic, ground turmeric, and 40 g of the lime juice.
- 5
Cut the chicken breasts into evenly sized pieces. Coat them with half of the turmeric mixture and arrange them in a single layer on one prepared tray.
- 6
Place the cauliflower florets and sliced carrots on the second tray. Add the remaining turmeric mixture and toss until the vegetables are evenly coated. Spread them into a single layer.
- 7
Roast the vegetables for 25–30 minutes, turning halfway through, until tender and browned around the edges.
- 8
Roast the chicken for 18–22 minutes, turning once, until golden and cooked through. The thickest pieces should reach an internal temperature of 74°C (165°F).
