NUTRITION

SERVINGS

INGREDIENTS

4.6 oz Chicken Breast

2 cups Cauliflower florets

1/3 cup Canned Chickpeas

1/4 cup Lite Coconut Milk

1.5 tsp Olive Oil

2 cups Baby Spinach

1 tsp Curry Powder

1 clove Garlic

1/2 tsp Fresh Ginger

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Toss the cauliflower florets with half of the olive oil and a pinch of curry powder on a rimmed baking sheet.

• 3

  Roast the cauliflower for 20 minutes or until the edges are golden and tender.

• 4

  Season the chicken breast with the remaining curry powder, salt, and pepper.

• 5

  Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  In a small saucepan, whisk together the lite coconut milk, minced garlic, and grated ginger over low heat for 3-4 minutes until aromatic.

• 7

  Slice the grilled chicken into thin strips.

• 8

  Assemble the bowl by placing a bed of baby spinach at the bottom, then topping with roasted cauliflower, chickpeas, and the sliced chicken.

• 9

  Drizzle the warm coconut curry sauce over the entire bowl before serving.