NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 cup cauliflower florets

1 cup sliced carrots

1 tbsp extra virgin olive oil

0.5 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 cup chopped kale

PREPARATION

• 1

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

• 2

  Place the cauliflower florets and sliced carrots on the baking sheet, then drizzle with 0.5 tablespoon of olive oil and a pinch of salt and pepper.

• 3

  Toss the vegetables to coat evenly and roast in the oven for 20-25 minutes until tender and slightly caramelized.

• 4

  While the vegetables roast, season the chicken breast on both sides with the turmeric, garlic powder, ginger, and the remaining salt and pepper.

• 5

  Heat the remaining 0.5 tablespoon of olive oil in a non-stick skillet over medium-high heat.

• 6

  Add the chicken to the skillet and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  During the last 3 minutes of vegetable roasting, toss the chopped kale onto the baking sheet to wilt it slightly.

• 8

  Remove the chicken from the pan and let it rest for 5 minutes before slicing it into strips.

• 9

  Serve the turmeric chicken over the roasted vegetable medley while hot.