NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup plain Greek yogurt

0.25 cup plain Greek yogurt

1 tbsp lemon juice

1 tsp ginger paste

1 tsp garlic paste

1 tsp garam masala

0.5 tsp turmeric

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp ghee

1 cup cauliflower florets

0.25 cup fresh mint leaves

0.25 cup fresh cilantro

PREPARATION

• 1

  In a medium bowl, whisk together 0.25 cup of the Greek yogurt, lemon juice, ginger paste, garlic paste, garam masala, turmeric, smoked paprika, sea salt, and black pepper.

• 2

  Add the chicken breast to the bowl and coat thoroughly with the marinade; let it marinate for at least 20 minutes in the refrigerator.

• 3

  Preheat your oven to 425°F and line a large baking sheet with parchment paper.

• 4

  Toss the cauliflower florets with melted ghee and a pinch of salt, then spread them out on one side of the baking sheet.

• 5

  Place the marinated chicken breast on the other side of the sheet and roast for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F.

• 6

  While the chicken is roasting, combine the remaining 0.25 cup Greek yogurt, fresh mint, and fresh cilantro in a small blender or food processor and pulse until smooth.

• 7

  Slice the roasted chicken and serve it alongside the charred cauliflower, drizzling the vibrant mint chutney over the top.