NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower Florets

1 tbsp Olive Oil

2 tbsp Nonfat Greek Yogurt

1/4 cup Fat-Free Coconut Milk

1/2 tsp Cumin

1/2 tsp Paprika

1/2 tsp Turmeric

1/2 tsp Garlic Powder

Salt & Black Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

  In a bowl, combine the cumin, paprika, turmeric, garlic powder, salt, and pepper. Rub half of the spice mix over the chicken breast.

• 3

  Heat half the olive oil in a skillet over medium-high heat. Sear the chicken for about 2 minutes per side until lightly browned.

• 4

  Place the seared chicken on a baking tray. In the same skillet, add the cauliflower florets with the remaining olive oil and toss with a pinch of salt and pepper.

• 5

  Roast the cauliflower in the oven for 15-20 minutes until tender and slightly crispy.

• 6

  Meanwhile, in a small bowl, whisk together the nonfat Greek yogurt and fat-free coconut milk with the remaining spice mix to form a creamy sauce.

• 7

  Once the chicken is cooked through (internal temperature of 165°F) and the cauliflower is roasted, plate the chicken and cauliflower together.

• 8

  Drizzle the creamy spiced sauce over the chicken and serve immediately.