Ingrédients

• 450g chicken breast, cut into bite-sized pieces
• 1 medium head of cauliflower (~600g), cut into florets
• 1 can (400g) chickpeas, rinsed and drained
• 45g pesto (approx. 3 tablespoons)
• 150g fresh cheese (svježi sir / cottage cheese)
• 30ml olive oil (approx. 2 tablespoons)
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• Juice of 1/2 lemon

Instructions

1. 1.Preheat your oven to 200°C. Line a large baking sheet with parchment paper.
2. 2.In a medium bowl, toss the chicken pieces with the pesto, a pinch of salt, and pepper until well coated. Set aside.
3. 3.On the prepared baking sheet, combine the cauliflower florets and drained chickpeas. Drizzle with olive oil, and sprinkle with minced garlic, smoked paprika, oregano, salt, and pepper. Toss directly on the sheet to combine.
4. 4.Arrange the cauliflower mixture in a single layer. Add the pesto-coated chicken pieces to the baking sheet, distributing them evenly among the vegetables.
5. 5.Roast for 20-25 minutes, or until the chicken is cooked through and the cauliflower is tender and slightly caramelized at the edges.
6. 6.Remove the sheet pan from the oven. Squeeze fresh lemon juice over everything. Divide into three portions and serve warm, topped with generous dollops of fresh cheese.

Informations nutritionnelles

Pourquoi cette recette