- 5 carrot slice
- 3 spoon extra virgin olive oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1 pound drumstick
- 1 large cauliflower cut into florets
- 1/2 teaspoon garlic granules
- 1/2 cup Hot sauce + 2 tablespoons
- 1 spoon Sriracha
- 3 spoon butter
- 1 green or red pepper slice
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Preheat oven to 375°F and line a baking sheet with parchment paper.
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In a small bowl, combine peppers and carrots with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
5 carrots, 3 tablespoons extra virgin olive oil, 1 teaspoon fine sea salt, 1/2 teaspoon black pepper
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Pat chicken dry and season with salt and pepper.
1 pound chicken drumsticks
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Add cauliflower and chicken to a large bowl. Add remaining olive oil, salt, pepper and garlic granules. Add hot sauce, sriracha sauce, and cream mixture and mix well.
1 large cauliflower, 1/2 teaspoon garlic granules, 1/2 cup hot sauce + 2 tablespoons, 1 tablespoon Sriracha, 3 tablespoons melted cream
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Place carrots, peppers, cauliflower and chicken in a single layer on a baking sheet lined with baking paper. Bake for 45 minutes, until chicken is cooked through. If the vegetables are not completely tender, remove the chicken and cook for an additional 20 minutes.
1 green or red pepper
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months. Thaw in the refrigerator overnight, then Reheat in microwave or oven until warmed through.
Serve: 1ServeCalories: Chapter 331kilocaloriescarbohydrate: 8gramprotein: No. 17gramFat: 27gramSaturated fat: 9gramPolyunsaturated fats: 3gramMonounsaturated fats: 13gramTrans fats: 0.4gramcholesterol: 92milligramssodium: 1717milligramsPotassium: Chapter 666milligramsfiber: 3gramsugar: 3gramVitamin A: Chapter 566IUVitamin C: 96milligramscalcium: 47milligramsiron: 1milligrams
