Name: Roasted Cauliflower and Chicken with Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 2 cup Cauliflower florets; 0.5 tbsp Extra virgin olive oil; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Smoked paprika; 2 tbsp Tahini; 1 tbsp Lemon juice; 1 clove Garlic; 1 tbsp Water; 1 tbsp Fresh parsley

Roasted Cauliflower and Chicken with Tahini Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Cauliflower and Chicken with Tahini Drizzle

Oven-roasted cauliflower and tender chicken breast drizzled with a creamy, nutty tahini sauce and finished with fresh parsley.

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NUTRITION

Protein

53.1g

Fat

29g

Carbs

19.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 cup Cauliflower florets

0.5 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

2 tbsp Tahini

1 tbsp Lemon juice

1 clove Garlic

1 tbsp Water

1 tbsp Fresh parsley

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2
Cut the chicken breast into 1-inch cubes and place them in a large mixing bowl with the cauliflower florets.
3
Drizzle the olive oil over the chicken and cauliflower, then sprinkle with sea salt, black pepper, and smoked paprika, tossing until every piece is well-coated.
4
Spread the mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until the chicken is cooked through and the cauliflower is tender with charred edges.
5
While the tray is in the oven, whisk together the tahini, lemon juice, minced garlic, and water in a small bowl until the sauce is smooth and creamy.
6
Plate the roasted chicken and cauliflower, drizzle the tahini sauce over the top, and garnish with freshly chopped parsley before serving.