NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups cauliflower florets

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tbsp tahini

1 tbsp lemon juice

1 tbsp water

0.25 tsp cumin

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Cut the cauliflower into small, bite-sized florets and slice the chicken breast into even strips.

• 3

  Place the cauliflower and chicken on the baking sheet, then toss with olive oil, sea salt, black pepper, and garlic powder until well coated.

• 4

  Spread the mixture in a single layer and roast for 20 to 25 minutes, or until the chicken is cooked through and the cauliflower edges are caramelized.

• 5

  While the tray roasts, whisk the tahini, lemon juice, water, and cumin in a small bowl until the sauce is smooth and pourable.

• 6

  Transfer the roasted chicken and cauliflower to a plate and drizzle the creamy tahini sauce generously over the top.

• 7

  Garnish with finely chopped fresh parsley and serve immediately.