NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Greek yogurt

1 tbsp Lemon juice

1 tsp Ginger paste

1 tsp Garlic paste

1 tsp Smoked paprika

0.5 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Cauliflower florets

1 medium Red bell pepper

0.5 medium Red onion

1 tbsp Extra virgin olive oil

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat oven to 425°F (218°C) and line a large baking sheet with parchment paper.

• 2

  In a medium bowl, whisk together the Greek yogurt, lemon juice, ginger paste, garlic paste, smoked paprika, cumin, coriander, and turmeric.

• 3

  Cut the chicken breast into 1-inch cubes and toss them in the yogurt mixture until thoroughly coated; let marinate for at least 10 minutes.

• 4

  Chop the cauliflower into small florets, slice the bell pepper into strips, and wedge the red onion.

• 5

  Place the vegetables on the prepared baking sheet, drizzle with olive oil, and season with sea salt and black pepper.

• 6

  Nestle the marinated chicken pieces among the vegetables in a single layer.

• 7

  Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender with charred edges.

• 8

  Garnish with fresh chopped cilantro before serving.