More Great Recipes: Dinner | Gluten-Free | High Protein | Low Carb

Roasted Chicken with Pumpkin Seed Salsa


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Member since 2013

Serves 6 | Prep Time 15 | Cook Time 20

Ingredients

4 tablespoons extra-virgin olive oil
2 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
Kosher salt and freshly ground black pepper
One 5-pound chicken, cut into pieces (halve breasts crosswise if large)
1 cup pepitas (peeled pumpkin seeds)
1/2 cup fresh cilantro leaves
1 tablespoon fresh lime juice
1 Fresno chile or jalapeno, seeded if desired and finely diced
1/4 small red onion, finely diced


. Preheat the oven to 425 degrees F. Combine 2 tablespoons of the oil with the cumin, coriander, 2 teaspoons kosher salt and 1 teaspoon pepper in a small bowl. Rub the spiced oil all over the chicken pieces and place on a foil-lined shallow-rimmed baking sheet. Roast until the chicken is golden brown and crisp and a thermometer inserted into the thickest parts registers 165 degrees F, about 45 minutes.



2. Meanwhile, toast the pepitas in a large dry skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Cool and coarsely chop. Transfer to a medium bowl, add the cilantro, lime juice, chiles, onions, remaining 2 tablespoons oil and 3/4 teaspoon salt and toss together.



3. Arrange the chicken pieces on a platter and serve with the bowl of salsa on the side, accompanied by Mexican rice and black beans.


Pairs Well With


Notes

Nutritional Info

Calories: 431

Protein: 46 grams

Carbohydrates: 4 grams

Fat: 26 g

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