6 servings (3 oz chicken breast + 1/6th vegetables)
Ingredients:
24 oz chicken breasts
2 1/2 tbsp paprika
1 1/2 tbsp ground cumin
3/4 tsp ground cinnamon
1 lemon, zest and juice
2 medium uncooked carrots, sliced
1 medium head uncooked cauliflower, 1" florets
1 medium red onion, cut 8 wedges
2 tbsp olive oil
Directions:
Preheat oven to 350F. Prepare a heavy rimmed baking sheet by lightly spraying with oil. Set aside.
Prepare chicken breasts by patting them dry with paper towels. Sprinkle with salt and pepper. Place on prepared pan. Set aside.
In a small bowl, mix the paprika, cumin, cinnamon and red pepper flakes. Set aside 2 1/2 teaspoons of the spice mix for the vegetables. The rest is for the chicken.
Grate the zest from the lemon, add to the chicken spices and then squeeze in the lemon juice to make a paste. Divide amongst the chicken breasts, slathering all over. Set aside.
Combine the cut up vegetables, add the olive oil and the rest of the spice mix. Stir to combine. Spoon the vegetables all around the chicken breasts.
Bake in the oven for 40-60 minutes or until the chicken breasts are cooked and the vegetables are roasted.
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