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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
Cauliflower
Turmeric marinated chicken
Pickled onions
Cilantro
Cooked brown rice
Green garlic yogurt
What You’ll Need
Canola oil
Salt and freshly ground pepper
Makes 3 servings
Active Time: 20 minutes
Total Time: 30 minutes
Step 1
Preheat the oven to 450°F. Line a sheet tray with foil.
Step 2
Cut the cauliflower into bite-size 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. Roast until the chicken is no longer pink at the center and the cauliflower is tender and beginning to brown, 20 to 25 minutes.
Step 3
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.
Step 4
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.
Contains: milk.