NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Cauliflower Florets (107g)

1 cup Diced Tomatoes (240g)

1/4 cup Half-and-Half (60g)

1 tbsp Olive Oil (14g)

2 cloves Garlic, minced

1 tsp Paprika

1 tsp Ground Cumin

Salt and Black Pepper to taste

PREPARATION

• 1

  Preheat the oven to 425°F.

• 2

  Toss the cauliflower florets in olive oil, salt, and pepper, then spread on a baking sheet. Roast in the oven for 20-25 minutes until tender and slightly golden.

• 3

  While the cauliflower roasts, season the chicken breast with salt, pepper, paprika, and cumin.

• 4

  In a skillet over medium heat, sauté the minced garlic in a drizzle of olive oil until fragrant. Add the chicken and sear on both sides until lightly browned, about 3-4 minutes per side.

• 5

  Pour in the diced tomatoes and add half-and-half to create a creamy sauce. Let the mixture simmer until the chicken is cooked through, about 8-10 minutes, stirring occasionally.

• 6

  Once the chicken reaches an internal temperature of 165°F and the sauce has thickened slightly, remove from heat.

• 7

  Serve the creamy spiced tomato chicken over the roasted cauliflower. Enjoy your nutritious and flavor-packed meal!