Sheet Pan Turmeric Spiced Chicken, Cauliflower, Peppers, and Chickpeas with Whipped Lemon Honey Goat Cheese

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for the chicken + veggies:

  • lbs chicken breasts (I used 3), cut into 2-inch pieces
  • 1 head cauliflower cut into florets
  • 2 bell peppers sliced
  • 15 oz chickpeas 1 can, drained, rinsed, and patted dry (you can do this with paper towels - easy)
  • 1 tbsp olive oil divided

Spice Blend

  • 2 tsp coriander
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 1 tsp nutmeg
  • 2 tsp paprika
  • 2 tsp tumeric
  • 2 tsp black pepper

Whipped Lemon Honey Goat Cheese

  • 8 oz goat cheese
  • 1 lemon juiced
  • tsp honey
  • 1 tsp olive oil
  • 1 pinch salt
  • mint for garnish, optional
  • parsley for garnish, optional
  • preheat oven to 400
  • in a small bowl, mix the spice blend. if you’re marinating the chicken beforehand, drizzle with half the olive oil and coat thoroughly with half the spice blend. (you can marinate for 1-8 hours, or skip marinating all together! truly whatever makes your life easier.)
  • toss the cauliflower and peppers with the remaining olive oil and spice blend. using two baking sheets, arrange the chicken pieces on one, and the veggies on another. roast in the oven for 25-30 minutes, flipping halfway. at the halfway point, add the chickpeas to the veggie pan, and mix them in with the cauliflower and peppers.
  • while the chicken and veggies are roasting, combine the ingredients for the whipped lemon honey goat cheese in a food processor on the low speed setting. let the food processor run for a couple of minutes until the goat cheese is smooth, light, and fluffy.
  • to serve, spread a thick layer of the whipped goat cheese onto each plate, then pile the chicken and veggies on top. garnish with fresh herbs and a sprinkle of salt.