NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Cauliflower florets

1 medium Bell pepper

0.5 medium Red onion

1 tbsp Extra virgin olive oil

1 tsp Ground cumin

0.5 tsp Smoked paprika

0.25 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Plain Greek yogurt

1 tsp Tahini

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Slice the chicken breast into thin strips and chop the cauliflower, bell pepper, and red onion into uniform, bite-sized pieces.

• 3

  In a large mixing bowl, whisk together the extra virgin olive oil, ground cumin, smoked paprika, turmeric, sea salt, and black pepper.

• 4

  Add the chicken and vegetables to the bowl and toss thoroughly until every piece is well-coated in the spice mixture.

• 5

  Spread the chicken and vegetable mixture across the prepared baking sheet in a single, even layer to ensure even roasting.

• 6

  Roast for 20 to 25 minutes, stirring halfway through, until the chicken is fully cooked and the vegetables are tender with slightly charred edges.

• 7

  While the chicken is roasting, whisk together the Greek yogurt, tahini, and lemon juice in a small bowl until the sauce is smooth and creamy.

• 8

  Plate the roasted chicken and vegetables and finish the dish with a generous drizzle of the tahini-yogurt sauce.