Sriracha Chicken With Roasted Broccoli And Cauliflower Recipe

Recipe By Slurrp

Sriracha Chicken with Roasted Broccoli and Cauliflower is a spicy and flavorful dish that combines tender chicken breast with roasted vegetables. The chicken is marinated in a mixture of sriracha sauce, soy sauce, honey, and garlic, resulting in a sweet and spicy glaze. The roasted broccoli and cauliflower add a delicious crunch and a hint of smokiness. This dish is perfect for those who enjoy a bit of heat and want a healthy and satisfying meal.

4.1
24 Rating -
Rate
Non Vegdiet
35minstotal
35m.total
Sriracha Chicken With Roasted Broccoli And Cauliflower
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Ingredients for Sriracha Chicken With Roasted Broccoli And Cauliflower Recipe

  • 2 Boneless, Skinless Chicken Breasts
  • 0.13 cup Sriracha Sauce
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Honey
  • 1 cloves Cloves Of Garlic, Minced
  • 1 tablespoon Olive Oil
  • 1 cup Broccoli Florets
  • 1 cup Cauliflower Florets
  • 1 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • as per your need Cooked Rice Or Quinoa For Serving
  • as required Chopped Green Onions For Garnish

Directions: Sriracha Chicken With Roasted Broccoli And Cauliflower Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 425��F (220��C).
  • STEP 2.In a bowl, whisk together the sriracha sauce, soy sauce, honey, garlic, and olive oil.
  • STEP 3.Place the chicken breasts in a baking dish and pour the sriracha marinade over them. Let them marinate for at least 30 minutes.
  • STEP 4.In a separate baking dish, toss the broccoli and cauliflower florets with olive oil, salt, and pepper.
  • STEP 5.Place both baking dishes in the oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.
  • STEP 6.Serve the Sriracha Chicken with Roasted Broccoli and Cauliflower over rice or quinoa, and garnish with chopped green onions, if desired.

Cooking Tips

  • If you prefer less spice, you can reduce the amount of sriracha sauce or substitute it with a milder hot sauce.
  • Make sure to flip the chicken breasts halfway through cooking to ensure even browning.
  • You can add some sesame seeds or chopped peanuts as a garnish for added texture and flavor.

Storage and Serving

  • This dish is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the chicken and vegetables in a preheated oven at 350��F (175��C) for about 10-15 minutes, or until heated through.
  • Serve the Sriracha Chicken with Roasted Broccoli and Cauliflower as a main dish for lunch or dinner, or as a protein-packed salad for a lighter meal.
Nutrition
value
229
calories per serving
9 g Fat9 g Protein24 g Carbs7 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    9g
  • Carbs
    24g
  • Fiber
    7g

MacroNutrients

  • Carbs
    24g
  • Protein
    9g
  • Fiber
    7g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    170mg
  • Iron
    5mg
  • Vitamin A
    43mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    173mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    153mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    70mg
  • Manganese
    < 1mg
  • Phosphorus
    203mg
  • Selenium
    5mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp