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Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes
Sumac Chicken with Cauliflower and Carrots
Original Recipe: Cooking Light
INGREDIENTS:
- 6 tablespoons olive oil, divided
- 1 tablespoon sumac
- 1 1/4 teaspoons kosher salt, divided
- 1 teaspoon light brown sugar
- 1 teaspoon paprika
- 1/4 teaspoon ground red pepper
- 1 pound cauliflower florets
- 2 (6-oz.) pkg. small rainbow carrots halved lengthwise
- 1 pound bone-in chicken thighs, skinned
- 1 pound skinless drumsticks
- 1 small lemon, halved lengthwise and thinly sliced
- 1 small red onion, cut into 3/4-in. wedges
- 1/2 cup finely chopped fresh flat-leaf parsley
- 1/2 cup chopped fresh cilantro
- 1 tablespoon fresh lemon juice
- 1 small garlic clove
DIRECTIONS:
- Preheat the oven to 425°F.
- Combine 3 tablespoons oil with sumac, 1 teaspoon salt, brown sugar, paprika, and red pepper in a medium bowl. Place cauliflower and carrots on a foil-lined baking sheet. Add half of oil mixture; toss to coat. Add chicken thighs, drumsticks, and lemon slices to the pan. Rub the remaining oil mixture over the chicken. Bake at 425°F for 20 minutes. Stir vegetables. Sprinkle onion wedges over the pan. Bake at 425°F for 20 more minutes or until chicken is done.
- Combine remaining 3 tablespoons oil, parsley, and remaining ingredients in a small bowl. Spoon parsley mixture evenly over chicken and vegetables
Nutrition Facts: per serving
Serving Amounts: Serves 6 (serving size: about 5 oz. chicken and 1 cup of vegetables)
- Fat – 19g
- Protein – 22g
- Carbs –13g
- Calories – 314
- Fiber 4g
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