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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 535 calories
  • 40 min
  • 4 servings

Ingredients

  • 1 medium head cauliflower
  • 2 lb chicken thighs, boneless skinless
  • 4 cloves garlic
  • 2 (1 inch) pieces ginger root
  • ½ small bunch Italian (flat-leaf) parsley
  • 1 ⅓ cups plain Greek yogurt
  • 1 medium red onion
  • 1 tbsp tomato paste
  • black pepper
  • cayenne pepper
  • cumin, ground
  • extra virgin olive oil
  • paprika
  • salt

Instructions

  1. Preheat oven to 450°F.
  2. Peel and mince or grate the ginger. Peel and mince or press the garlic. Set half of the garlic aside.
    • 2 (1 inch) pieces ginger root
    • 4 cloves garlic
  3. In a medium bowl, combine ginger, tomato paste, cumin, paprika, cayenne, and salt, with half of the garlic, and yogurt. Add chicken and toss to coat.
    • ⅔ cup plain Greek yogurt
    • 1 tbsp tomato paste
    • 1 tsp cumin
    • ½ tsp paprika
    • ½ tsp cayenne pepper
    • 1 tsp salt
    • 2 lb chicken thighs, boneless skinless
  4. Wash cauliflower and cut off the leaves. Separate into small florets and cut the thick stems into smaller pieces; transfer to a sheet pan. Peel and cut onion into ½-inch pieces; add to the sheet pan with the cauliflower.
    • 1 medium head cauliflower
    • 1 medium red onion
  5. Toss cauliflower and onion on the pan with oil and season with salt and pepper. Arrange in a single layer and place in the oven. Roast until the cauliflower is fork-tender (about 18-20 minutes).
    • ¼ cup extra virgin olive oil
    • ½ tsp salt
    • ½ tsp black pepper
  6. Transfer the chicken to a sheet pan, spreading the pieces out in a single layer. Place the pan in the oven and roast until cooked through (18- 20minutes).
  7. Meanwhile, combine olive oil, paprika, cumin, salt, and remaining yogurt and garlic in a medium bowl.
    • ⅔ cup plain Greek yogurt
    • 2 tsp extra virgin olive oil
    • 1 tsp paprika
    • 1 tsp cumin
    • ½ tsp salt
  8. Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves. Once cooked, remove the cauliflower from the oven and toss with fresh parsley.
    • ½ small bunch Italian (flat-leaf) parsley
  9. To serve, arrange the chicken and vegetables on plates, and top chicken with a dollop of yogurt sauce. Enjoy!

Nutrition per Serving

Calories
535
Fat
27g
Net Carbs
13g
Protein
57g

Cookware

  • baking sheet pan
  • chef's knife
  • cutting board
  • garlic press (optional)
  • measuring cups
  • measuring spoons
  • oven mitts
  • spatula
  • tongs
  • vegetable peeler