NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup cauliflower florets

1 medium red bell pepper

1 medium zucchini

0.25 tbsp olive oil

2 tbsp full-fat coconut milk

1 tbsp yellow curry powder

0.5 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh ginger

PREPARATION

• 1

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

• 2

  Cut the chicken breast, red bell pepper, and zucchini into uniform bite-sized pieces.

• 3

  In a large mixing bowl, combine the chicken, cauliflower, bell pepper, and zucchini with the olive oil, sea salt, and black pepper, tossing until every piece is well-coated.

• 4

  Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet, ensuring they aren't overcrowded so they roast rather than steam.

• 5

  Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables have developed golden brown edges.

• 6

  While the tray is roasting, place a small saucepan over low heat and whisk together the coconut milk, curry powder, minced garlic, and grated ginger.

• 7

  Simmer the sauce gently for about 5 minutes until it thickens slightly and the flavors meld together.

• 8

  Remove the roasted chicken and vegetables from the oven and transfer them to a clean serving bowl.

• 9

  Drizzle the warm coconut curry sauce over the roasted ingredients and toss gently to coat everything before serving immediately.