Sweet Chili Roasted Vegetables

with Brown Rice & Cilantro-Yogurt Sauce

35 MIN

+$3.99/serving 2 Servings

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add Boneless Chicken Breast Pieces

From the Test Kitchen

To top a simple bed of brown rice, we’re bringing together a trio of roasted bell pepper, zucchini, and vadouvan-spiced cauliflower with vibrant sweet chili sauce—a popular condiment that tempers spicy red chili with vinegar, sugar, and more. It’s all finished with a drizzle of cooling yogurt mixed with our herbaceous cilantro sauce.
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Nutrition

PER SERVING
Calories

670 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Boneless Chicken Breast Pieces
1 head Cauliflower
½ cup Brown Rice
1 Zucchini
1 Bell Pepper
½ cup Plain Nonfat Greek Yogurt
2 tsps Vadouvan Curry Powder
3 Tbsps Sweet Chili Sauce
¼ cup Cilantro Sauce

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Quarter the zucchini lengthwise; cut crosswise into 1-inch pieces. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. In a bowl, combine the yogurt and cilantro sauce; season with salt and pepper.

2 Cook the rice

In a small pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

3 Roast the vegetables

Meanwhile, line a sheet pan with foil. Place the cauliflower florets on the foil. Drizzle with olive oil and season with salt, pepper, and the curry powder; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 14 minutes. Leaving the oven on, remove from the oven. Meanwhile, combine the zucchini pieces and diced pepper in a large bowl. Drizzle with olive oil and season with salt and pepper; stir to coat. Reserving the bowl, carefully add the seasoned zucchini and pepper in an even layer to the other side of the sheet pan. Return to the oven and roast 10 to 12 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

5 Finish the vegetables & serve your dish

Carefully transfer the roasted vegetables to the reserved bowl. Add the sweet chili sauce; stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished vegetables, cooked chicken, and cilantro-yogurt sauce. Enjoy!