1 tablespoon sugar
1 tablespoon yellow or black mustard seeds
1 tablespoon ground turmeric
1 tablespoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
1 pound carrots, cut into thin strips
2 1/2 cups cauliflower florets
1-15 ounce can garbanzo beans (chickpeas), rinsed and drained
1 tablespoon lime juice
1/4 cup fresh cilantro leaves
1 lime, cut into wedges
Directions
Preheat oven to 425 degrees F. If desired, line a 15x10x1-inch baking pan with foil, set aside. In a small bowl combine oil, sugar, mustard seeds, turmeric, cumin, ginger, coriander, salt, cinnamon, and cayenne pepper.
In an extra-large bowl combine chicken, carrots, cauliflower, and beans. Drizzle with oil mixture; stir gently to coat. Transfer mixture to the prepared baking pan.
Bake, uncovered, about 30 minutes or until chicken is no longer pink and carrots are crisp-tender and starting to brown.
Drizzle 1 tablespoon lime juice over chicken mixture. Sprinkle with cilantro. Squeeze a lime wedge over each serving.
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