NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup sweet potato

1 cup cauliflower florets

0.5 tbsp avocado oil

2 tbsp full-fat coconut milk

1 tbsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato into half-inch pieces.

• 3

  In a large bowl, toss the cauliflower florets and sweet potato cubes with half of the avocado oil, sea salt, and black pepper.

• 4

  Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until tender and golden brown.

• 5

  While the vegetables roast, season the chicken breast evenly with garlic powder and half of the curry powder.

• 6

  Heat the remaining avocado oil in a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 7

  Reduce the heat to low, pour in the full-fat coconut milk and the remaining curry powder, stirring to combine.

• 8

  Simmer the chicken in the sauce for 2-3 minutes until the curry sauce has thickened slightly and coats the chicken.

• 9

  Plate the roasted vegetables and top with the curry chicken and sauce.

• 10

  Garnish with freshly chopped cilantro before serving.