Best 4 Healthy Sriracha Chicken With Roasted Broccoli And Cauliflower Recipes

If you're looking for a delicious and healthy meal that's easy to make, look no further than sriracha chicken with roasted broccoli and cauliflower. This dish is packed with flavor and nutrients, and it's sure to please the whole family. The chicken is marinated in a mixture of sriracha, soy sauce, honey, and garlic, then baked until it's tender and juicy. The broccoli and cauliflower are roasted with olive oil, salt, and pepper, until they're slightly caramelized and tender-crisp. Serve the chicken and vegetables over a bed of brown rice or quinoa, and you've got a complete and satisfying meal that's perfect for any occasion.

Here are our top 4 tried and tested recipes!

HEALTHY SRIRACHA CHICKEN WITH ROASTED BROCCOLI AND CAULIFLOWER

Healthy Sriracha Chicken with Roasted Broccoli and Cauliflower image

Sweet, spicy, healthy and delicious, this beautiful gluten-free dinner comes together quickly with ingredients you probably already have on hand.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 2

Number Of Ingredients 10

Ingredients

2 cups broccoli florets, cut into bite-size pieces
2 cups cauliflower florets, cut into bite-size pieces
2 teaspoons olive oil
1/8 teaspoon salt
4 lemon wedges
2 teaspoons Sriracha sauce
2 teaspoons honey
1 teaspoon ketchup
2 boneless skinless chicken breasts (4 oz each)
1/8 teaspoon salt

Steps:

Center 2 oven racks in oven. Heat oven to 400°F. Line 2 cookie sheets with sides with foil; spray with cooking spray. Set aside.
In medium bowl, toss broccoli and cauliflower with olive oil and 1/8 teaspoon salt. Place on pan on upper rack in oven. Roast broccoli and cauliflower 10 minutes.
Meanwhile, in small bowl, mix Sriracha sauce, honey and ketchup. Set aside.
Place chicken breasts on other cookie sheet; rub 1/8 teaspoon salt into chicken. Stir broccoli and cauliflower; return to oven on lower rack. Place chicken on upper rack. Bake both pans 10 minutes; brush Sriracha mixture on chicken, and stir vegetables. Bake 5 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and vegetables are tender when pierced with knife.
Divide broccoli and cauliflower between 2 plates. Place chicken breasts on top; pour any juices over chicken. Serve with lemon wedges.

Nutrition Facts : Calories 280, Carbohydrate 20 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 5 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 11 g, TransFat 0 g

ROASTED BROCCOLI & CAULIFLOWER

Roasted Broccoli & Cauliflower image

Whenever we make a time-consuming entree, we also prepare this quick broccoli and cauliflower side. The veggies are a good fit when you're watching calories. -Debra Tolbert, Deville, Louisiana

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

4 cups fresh cauliflowerets
4 cups fresh broccoli florets
10 garlic cloves, peeled and halved
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Preheat oven to 425°. In a large bowl, combine all ingredients; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans. Roast 15-20 minutes or until tender.

Nutrition Facts : Calories 58 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SRIRACHA ROASTED CHICKEN

Sriracha Roasted Chicken image

These awesome roasted chicken thighs are both sweet and spicy!

Provided by monica69

Categories World Cuisine Recipes Asian

Time 1h45m

Yield 8

Number Of Ingredients 11

Ingredients

½ cup Sriracha chile sauce
¼ cup soy sauce
¼ cup mirin (Japanese sweet wine)
¼ cup lime juice
2 tablespoons butter, melted
1 tablespoon brown sugar, or more to taste
1 tablespoon grated fresh ginger root
8 chicken thighs, or more to taste
cooking spray
2 tablespoons chopped fresh cilantro
8 lime wedges

Steps:

Whisk Sriracha chile sauce, soy sauce, mirin, lime juice, butter, brown sugar, and ginger together in a bowl.
Put chicken thighs into a large, resealable plastic bag. Pour the chile sauce mixture into the bag. Squeeze excess air from bag and seal; marinate at least 1 hour to overnight.
Preheat oven to 425 degrees F (220 degrees C). Prepare a baking sheet with cooking spray.
Remove chicken thighs from marinade and shake to remove excess moisture; arrange onto prepared baking sheet.
Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer marinade for 10 minutes.
Roast chicken thighs in preheated oven for 20 minutes, brush with the reserved marinade, and continue roasting until no longer pink at the bone and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 219.6 calories, Carbohydrate 7.4 g, Cholesterol 77.9 mg, Fat 11 g, Fiber 0.8 g, Protein 19.9 g, SaturatedFat 4.1 g, Sodium 1172.7 mg, Sugar 4.4 g

CHEESY CHICKEN-BROCCOLI-CAULIFLOWER CASSEROLE

Cheesy Chicken-Broccoli-Cauliflower Casserole image

Delicious and filling! Cheesy mixture can also be made into a soup.

Provided by heatherbreeze

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

Ingredients

1 (10 ounce) can low-sodium cream of mushroom soup
2 skinless, boneless chicken breasts, cubed
2 (10 ounce) packages frozen cauliflower and broccoli mix
2 tablespoons butter
1 ½ cups milk
¾ teaspoon salt
3 tablespoons all-purpose flour
1 ½ cups shredded Cheddar cheese, or more to taste
1 pinch garlic powder, or to taste
½ cup seasoned bread crumbs, or more to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Combine 1/2 the mushroom soup and an equal amount of water in a saucepan over medium heat. Add chicken. Bring to a simmer and cook until chicken is no longer pink in the center, 3 to 5 minutes.
Heat 1 frozen, unopened bag of cauliflower and broccoli mix in the microwave until hot, 4 to 6 minutes. Let stand about 2 minutes; open bag and transfer vegetables to a bowl. Repeat with remaining bag.
Melt butter in a saucepan over medium heat. Add milk and salt; stir in remaining cream of mushroom soup. Add flour slowly, stirring constantly with a whisk to prevent lumps. Add Cheddar cheese. Cook and stir until cheese sauce is thick, 5 to 7 minutes. Add garlic powder.
Layer half the cooked vegetables into the bottom of a baking pan or casserole dish. Add half of the cooked chicken. Pour in half the cheese sauce. Add a light layer of bread crumbs. Add remaining vegetables, remaining chicken, and remaining cheese sauce. Top with a light layer of bread crumbs. Cover pan with aluminum foil.
Bake in the preheated oven until bubbling, 20 to 30 minutes.

Nutrition Facts : Calories 329.7 calories, Carbohydrate 20.1 g, Cholesterol 69.4 mg, Fat 18 g, Fiber 3.2 g, Protein 20.2 g, SaturatedFat 10.2 g, Sodium 641 mg, Sugar 4.4 g

Tips:

To save time, use pre-chopped broccoli and cauliflower florets.
If you don't have sriracha sauce, you can substitute another hot sauce of your choice.
To make the chicken even more flavorful, marinate it in the sriracha sauce for at least 30 minutes before cooking.
If you don't have a grill, you can cook the chicken in a grill pan over medium-high heat.
Serve the chicken with your favorite sides, such as rice, quinoa, or roasted vegetables.

Conclusion:

This healthy sriracha chicken with roasted broccoli and cauliflower is a delicious and easy-to-make meal that is perfect for busy weeknights. The chicken is flavorful and juicy, and the roasted vegetables are tender and slightly charred. This dish is also a good source of protein, fiber, and vitamins. So next time you're looking for a healthy and satisfying meal, give this recipe a try.