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Spiced Chicken with Rustic Roasted Vegetables

Spiced Chicken with Roasted Winter Vegetables 

Makes: 4 servings

Prep Time: 10 minutes

Total Time: 45 minutes


  • 2 pounds boneless chicken breasts
  • 1 large yam
  • 2 medium russet potatoes
  • 1 large parsnip
  • 2 large carrots
  • 1 shallot, thinly sliced
  • 1 medium orange, sliced
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon dried cinnamon
  • ½ teaspoon ground coriander
  • 1 tablespoons extra-virgin olive oil
  • Salt and pepper to taste


  1. Preheat oven to 400°F.
  2. Cut yam, russets, carrot and parsnip evenly into 1-inch thick pieces. Toss in olive oil, salt and pepper.
  3. Sort vegetables and sliced shallot on a lightly greased baking sheet. Roast for 35 minutes.
  4. Halve each chicken breast and butterfly.
  5. Mix all spices in a bowl. Rub both sides of each breast with spice mixture. Cook each on a grill pan over medium heat for about three minutes on each side.
  6. Arrange breasts on a baking sheet. Place orange slices on the topside of each. Bake for 20 minutes or until cooked through.

Nutrition Facts Per Serving: 350 Calories, 30 g Protein, 7 g Fat (1.4 Sat), 40 g Carbohydrates, 6 g Fiber, 1155 mg Potassium, 335 mg Sodium, 73 mg Cholesterol

Photo: Ming.com

Article & Recipe featured on A&P Nutrition Tip Blog


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