Cumin Cauliflower Chicken (Paleo, low carb)
It’s another “One Pan Wonder”! Trade in your starchy carbs for some fresh vegetables and one of my favorite spices – cumin. With so much flavor, and so little time, It’s the perfect dinner for busy evenings.
- 2 cups, chicken breast, cubed
- 4 cups cauliflower, chopped
- 2 cups cherry/grape tomatoes, sliced
- 2 medium onions, diced
- 2 Tbsp ground cumin
- 6 Tbsp warm water
- Omega Crunch Roasted Garlic Shelled Flax (for topping)
Spray a large pan with olive oil and heat over medium high heat. Add the chicken breast and stir occasionally until browned (about 10 minutes). While your chicken is cooking, chop the cauliflower, tomatoes, and onions. Once the chicken is browned add the chopped vegetables to the pan. (If at any time, the food begins to stick, spay some more olive oil in and stir.) In a small bowl combine the cumin and the warm water. Stir until the cumin is dissolved. Pour the cumin/water over the chicken and vegetables and stir throughout. Continue cooking until all the vegetables are tender, approx. 10 more minutes. Sprinkle with Roasted Garlic Shelled Flax.
Nutritional Info Per Serving:
198 cals, 15g carbs, 3g fat, 29g protein, 10g sugar 7g fiber
Recipe by Kitchen Caleigh