YOUR SOLIN GENERATED RECIPE
Creamy Spiced Chicken with Roasted Cauliflower
Savor this vibrant dish featuring tender, spiced chicken bathed in a light, creamy sauce paired with perfectly roasted cauliflower. The harmonious blend of warm spices, tangy Greek yogurt, and a subtle hint of coconut milk delivers a satisfying meal that is as nutritious as it is delicious.
INGREDIENTS
150g Chicken Breast
1 cup Cauliflower Florets
0.25 cup Non-Fat Greek Yogurt
0.25 cup Low-Fat Coconut Milk
2 teaspoons Olive Oil
1 teaspoon Ground Cumin
1 teaspoon Paprika
1 teaspoon Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat the oven to 425°F (220°C).
In a small bowl, mix the ground cumin, paprika, garlic powder, salt, and pepper.
Rub the spice mixture evenly over the chicken breast.
Heat 1 teaspoon of olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breast for about 2-3 minutes per side until lightly browned.
While the chicken sears, toss the cauliflower florets with the remaining olive oil, salt, and pepper on a baking sheet.
Place the cauliflower in the oven and roast for 15-20 minutes until tender and slightly caramelized, stirring halfway through.
Once the chicken is seared, reduce the heat to low and stir in the non-fat Greek yogurt and low-fat coconut milk, creating a creamy sauce over the chicken. Let it simmer for 3-4 minutes to meld the flavors.
If the skillet is oven-safe, place it in the oven for an additional 5 minutes to ensure the chicken is fully cooked. Otherwise, cover and cook on low heat until done.
Plate the chicken with a generous serving of roasted cauliflower and drizzle any remaining sauce from the skillet on top.