The preparation for this dish is a bit time consuming, but it's not difficult and the results are wonderful. These quantities serve two for the chicken with lots of veggies left over.
Preheat oven to 425F.
Grind the cardamon seeds with the salt. Crush garlic into the mixture and mash to a paste. Whisk in honey, lemon juice, oil, remaining spices, and pepper.
Put all the fresh vegetables (except zucchini) in an oiled roasting pan or shallow casserole, add half the spice mixture and toss until well coated. Add tomatoes and broth and stir. Coat chicken with remaining spice mixture and arrange breast side up on top of the vegetables in the pan.
Cover pan and roast in the oven for 40 minutes. Uncover and add zucchini. Leave the cover off and roast for another 20 minutes.
Sprinkle with chopped parsley, cilantro and mint if desired. Serve with rice or couscous.
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|Serving Size: 1 Serving (1109g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 186 (33%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||28 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 84mg||26 %|
|Sodium 877.3mg||30 %|
|Potassium 2440.5mg||64 %|
|Total Carbohydrate 73.1g||22 %|
|Dietary Fiber 15.1g||61 %|
|Sugars, other 58g|
|Protein 30.2g||43 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 565
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