NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 tsp ground cumin

1 tsp smoked paprika

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

1 tsp garlic

1 cup cauliflower florets

0.25 cup nonfat Greek yogurt

0.5 cup fresh cilantro

1 medium jalapeno

1 tsp lime juice

1 tsp olive oil

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together 1 tablespoon olive oil, cumin, paprika, oregano, 0.5 teaspoon sea salt, black pepper, 1 tablespoon lime juice, and minced garlic to create a paste.

• 3

  Coat the chicken breast and cauliflower florets thoroughly with the spice paste and arrange them in a single layer on the prepared baking sheet.

• 4

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the cauliflower is tender and slightly charred.

• 5

  While the chicken roasts, combine the Greek yogurt, cilantro, jalapeno (seeded for less heat), 1 teaspoon lime juice, 1 teaspoon olive oil, and 0.25 teaspoon sea salt in a blender and process until smooth.

• 6

  Slice the roasted chicken and serve immediately alongside the cauliflower, drizzled generously with the creamy aji verde sauce.