Golden chicken and cauliflower star in this warm and nourishing grain bowl. Add a dollop of yogurt to curry up and get dinner on the table.
What You Get
Turmeric marinated chicken
Green garlic yogurt
What You'll Need
Salt and freshly ground pepper
Preheat the oven to 450°F. Line a sheet tray with foil.
Core and cut the cauliflower into florets (you should have about 3 cups; reserve any extra for another use). In a bowl, combine the cauliflower and chicken, drizzle with 2 tablespoons canola oil, season with salt and pepper, and toss to coat. Arrange the chicken and cauliflower on the prepared pan. Transfer the pan to the oven and roast until the chicken is no longer pink at the center and the cauliflower is tender and beginning to brown, 20 to 25 minutes.
Drain the pickled onions. Pick a couple of handfuls of cilantro leaves and toss the stems. Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package directions.
Slice the chicken across the grain. Heap the rice into bowls, and top with the turmeric chicken and roasted cauliflower. Dollop with the green garlic yogurt, scatter with the pickled onions and cilantro leaves, and serve warm.