Nick’s Pick | Keto: Moroccan-Spiced Chicken Traybake
with Cauliflower, Brussels Sprouts & Lemony Feta
Cooking time
30 minutes
Servings
2/4
Calories
400 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Get a deep whiff of rich spices as you pull this keto-friendly sheet pan out of the oven. Nothing warms a late fall night quite like a traybake, especially when it’s inspired by Moroccan foodways. Coriander, fennel, paprika and cumin are all over these tender chicken breasts, which cook with florets of cauliflower and crinkly halved Brussels sprouts. The kicker is crumbles of lemon-spritzed feta that come in for just the right contrast.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 200g Brussels sprouts
- 15ml Minced garlic
- 300g Cauliflower florets
- 1 Lemon
- 30g Feta
- 6.5g From Taj to Tagine spices (coriander, fennel, paprika, cumin, turmeric, salt)
Contains: Milk
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
16 g
Saturated Fat
4 g
Sodium
360 mg
Total Carb
21 g
Sugars
5 g
Protein
48 g
Fibre
8 g
Preparation
Start the traybake
Preheat the oven to 450°F. Pat the chicken dry with paper towel; season with ½ the spices and S&P. Arrange on a lined sheet pan and roast, 12 to 14 min., until partially cooked.
Mise en place
Meanwhile, halve the Brussels sprouts lengthwise (quarter if large). Halve the cauliflower if large. Quarter the lemon.
Finish the traybake
In a large bowl, combine the Brussels sprouts, cauliflower, garlic, a drizzle of oil, all but a pinch of the remaining spices and S&P. When the chicken is partially cooked, remove from the oven, flip and add the vegetables. Roast, 12 to 14 min., until the vegetables are tender and the chicken* is cooked through.
Make the lemony feta
Meanwhile, in a small bowl, crumble the feta. Add the juice of 2 lemon wedges (double for 4 portions), a drizzle of oil and the remaining spices; stir well.
Finish & serve
When the traybake is finished, remove from the oven and scatter the lemony feta over the vegetables. Divide the traybake (slice the chicken beforehand if desired) between your plates. Garnish with the remaining lemon wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
