Chicken

Chicken Wings with Roasted Cauliflower & Garlic Spinach

By baking these wings on an oven-safe rack elevated over a baking sheet, air can circulate around the wings, making them perfectly crisp. Roasted cauliflower and garlic spinach round out the meal.

Iron 411: Both raw and cooked spinach are excellent sources of iron, containing twice as much as other leafy greens. A 100-gram serving of raw spinach contains 2.71 mg of iron, whereas cooked spinach contains 3.57 mg. 

Servings
4
Prep Time
30 min
Duration
60 min

Ingredients

Wings

  • 1½ tbsp paprika
  • ¾ tsp garlic powder
  • 1/4 tsp each sea salt and chili powder blend
  • ½ tsp each ground black pepper and mustard powder
  • 4 lb chicken wings
  • 1 tbsp coconut oil

Cauliflower

  • 1 head cauliflower, cut into florets
  • 1 tbsp coconut oil
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1/4 tsp sea salt 
  • 1/4 tsp chili powder blend

Spinach

  • 1 tbsp coconut oil
  • 2 cloves garlic, minced
  • 6 cups loosely packed baby spinach
  • 1 tbsp sliced green onion

Preparation

1. Preheat oven to 400°F. Line 2 baking sheets with foil and top with an oven-safe metal rack.

2. Prepare wings: In a large bowl, combine paprika, garlic powder, salt, chili powder, pepper and mustard powder.

3. Add wings to bowl with spices. Add oil and massage spice rub into wings. Place coated wings on rack over baking sheet and bake 45 minutes.

4. On second baking sheet, toss together all cauliflower ingredients; spread in an even layer. After wings have been in oven for 15 minutes, add cauliflower to oven and bake 30 minutes.

5. Meanwhile, in a large skillet on medium-high, heat remaining 1 tbsp oil. Add minced garlic and sauté 30 seconds. Add spinach and sauté until just starting to wilt, 2 minutes. Serve wings with roasted cauliflower and sautéed spinach. Garnish with green onion.


NOTE
:
If following our Meal Plan, refrigerate leftovers separately and reheat when called for.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 700
  • Carbohydrate Content 13 g
  • Cholesterol Content 299 mg
  • Fat Content 47 g
  • Fiber Content 6 g
  • Protein Content 56 g
  • Saturated Fat Content 19 g
  • Sodium Content 543 mg
  • Sugar Content 4 g