One-pan garlic roasted chicken and cauliflower

Serves: 4
Time to make: 30 mins

Ingredients

500g chicken tenderloins
2 teaspoons crushed garlic
2 teaspoons ground cumin
250g cherry tomatoes
1 large red capsicum, chopped
2 cups cauliflower florets
1 red onion, halved, cut into wedges
100g fresh ricotta, crumbled
2 tablespoons chopped flat-leaf parsley
2 teaspoons lemon zest
2½ cups steamed quinoa, to serve

Instructions

1 Preheat oven to 220°C. Place a heatproof roasting pan over a medium heat on the stove. In a bowl, place chicken, garlic and cumin, spray with olive oil and toss to combine. Cook the chicken in roasting pan for 1 minute each side, or until browned. Transfer chicken to a plate.

2 To the pan, add tomatoes, capsicum, cauliflower and onion. Spray with olive oil and toss to combine. Cook in the oven for 10 minutes.

3 Place chicken on top of veges in pan. Cook for a further 10 minutes, or until chicken is cooked through and vegetables are tender.

4 Sprinkle chicken with ricotta, parsley and lemon zest. Serve with steamed quinoa.