NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup cauliflower florets

1 tbsp extra virgin olive oil

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp tahini

1 tbsp lemon juice

1 tbsp warm water

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Dice the chicken breast into one-inch cubes and break the cauliflower into bite-sized florets.

• 3

  In a large bowl, toss the chicken and cauliflower with olive oil, cumin, garlic powder, sea salt, and black pepper until evenly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet, ensuring enough space for the cauliflower to caramelize.

• 5

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

• 6

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

• 7

  Remove the tray from the oven, drizzle the creamy tahini sauce over the top, and garnish with fresh parsley before serving.