NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cups Cauliflower florets

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

1 tbsp Tahini

1 tsp Lemon juice

1 tsp Warm water

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch cubes and ensure the cauliflower is broken into small, uniform florets.

• 3

  In a large mixing bowl, combine the chicken, cauliflower, olive oil, sea salt, black pepper, garlic powder, and smoked paprika.

• 4

  Toss the ingredients thoroughly until every piece is evenly coated in the oil and spices.

• 5

  Spread the mixture across the prepared baking sheet in a single layer, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 6

  Roast for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and the cauliflower edges are caramelized and tender.

• 7

  While the tray is in the oven, whisk together the tahini, lemon juice, and warm water in a small bowl until the sauce reaches a smooth, pourable consistency.

• 8

  Remove the tray from the oven and transfer the roasted chicken and cauliflower to a serving bowl.

• 9

  Drizzle the velvety tahini sauce over the top and garnish with freshly chopped parsley before serving hot serving.