Name: Roasted cauliflower with tahini chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 12 oz cauliflower, cut into bite-sized florets; 6 oz boneless skinless chicken breast, patted dry; 2 1/4 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 3/4 tsp garlic powder; 1 tbsp tahini; 2 tsp lemon juice; 1 tbsp water; 1 1/2 tbsp fresh parsley, chopped

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 425°F. Place the chicken breast between two pieces of plastic wrap and pound it to an even 3/4-inch thickness. On a half-sheet pan, toss the cauliflower florets and chicken with the olive oil, garlic powder, and half the salt and pepper. Arrange everything in a single layer, ensuring the cauliflower is spread out to brown properly. Done when 165°F in the thickest part.
Roast for 18 to 22 minutes, turning the cauliflower once halfway through. While the food roasts, whisk the tahini, lemon juice, and water in a small bowl until smooth. Add a pinch of the remaining salt and pepper. If the sauce is too thick, add a splash more water until it reaches a pourable consistency. Done when reaches 165°F in the thickest part and cauliflower is tender and browned at the edges.
Let the chicken rest for 5 minutes on a cutting board before slicing into strips. Arrange the cauliflower on a plate next to the chicken. Drizzle the tahini sauce over the chicken and cauliflower, then garnish with fresh parsley. Use any remaining salt or pepper if needed.

Nutrition

Ingredients

Instructions

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