NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast (~170g)

1/3 cup Plain Nonfat Greek Yogurt (~80g)

1 cup Cauliflower (~107g)

2 cups Spinach (~60g)

1 tbsp Olive Oil (~14g)

1 tsp Ground Cumin

1 tsp Paprika

1 tsp Turmeric

1 Garlic Clove

Salt and Black Pepper to taste

PREPARATION

• 1

  Preheat the oven to 425°F. Toss the cauliflower florets with half the olive oil, a pinch of salt, and a sprinkle of paprika and cumin. Spread on a baking sheet and roast for about 20 minutes or until golden and tender.

• 2

  While the cauliflower roasts, season the chicken breast with salt, black pepper, and a pinch of turmeric. In a skillet, heat the remaining olive oil over medium heat and add the minced garlic. Sauté until fragrant.

• 3

  Add the chicken breast to the skillet and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F. During the last couple of minutes, lower the heat and stir in the Greek yogurt along with a dash more turmeric and paprika to create a creamy, spiced sauce.

• 4

  In a separate pan or towards the end of the chicken cooking, briefly wilt the spinach by adding it to a hot pan for 1-2 minutes just until it softens slightly.

• 5

  Plate the chicken with a generous spoonful of the creamy sauce, alongside the roasted cauliflower and wilted spinach. Enjoy warm.