NUTRITION

SERVINGS

INGREDIENTS

1.5 cup cauliflower florets

5 oz chicken breast

0.25 cup red onion

0.5 tbsp olive oil

0.5 tsp turmeric

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup Greek yogurt

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  In a large mixing bowl, combine the cauliflower florets, cubed chicken breast, and sliced red onion.

• 3

  Drizzle with olive oil and sprinkle with turmeric, garlic powder, sea salt, and black pepper, tossing until everything is evenly coated in the golden spices.

• 4

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces aren't crowded so they roast rather than steam.

• 5

  Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the cauliflower edges are beautifully caramelized.

• 6

  While the tray roasts, whisk together the Greek yogurt, lemon juice, and lemon zest in a small bowl until smooth and creamy.

• 7

  Plate the roasted chicken and vegetables, drizzle generously with the zesty yogurt sauce, and garnish with fresh parsley before serving.