NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cups Cauliflower florets

0.5 tbsp Olive oil

1 tbsp Tahini

1 tsp Lemon juice

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Water

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized cubes and break the cauliflower into small, uniform florets to ensure even cooking.

• 3

  Place the chicken and cauliflower in a large mixing bowl and toss with the olive oil, garlic powder, sea salt, and black pepper until every piece is well-coated.

• 4

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

• 5

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

• 6

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

• 7

  Transfer the roasted chicken and cauliflower to a plate and finish by drizzling the creamy tahini sauce over the top before serving warm.