This has a light but very flavorful profile, and it's a filling meal without feeling heavy or overly indulgent.
INGREDIENTS:
10 oz chicken strips
1.75 tsp paprika & orange zest
0.5 cup roasted red peppers, chopped
0.5 oz green olives, roughly chopped
2 tbsp dry-roasted almonds, roughly chopped
10 oz cauliflower
2 oz feta cheese
2 tbsp cilantro-parsley schug sauce (see bottom)
DIRECTIONS:
1. Preheat oven to 425 degrees.
2. Cut cauliflower into bite-size pieces.
3. Place cauliflower in medium bowl. Drizzle with 1 tbsp of cilantro-parsley schug sauce and 1 tbsp cooking oil. Season with 0.25 tsp of salt and pinch of pepper. Stir to evenly coat.
4. Spread cauliflower in a single layer on a lightly oiled, foil-lined baking sheet. Roast 10-15 minutes or until cauliflower is golden brown, stirring halfway through.
5. Pat chicken strips dry with paper towel. If large, cut into bite-size pieces. Place in the bowl used to mix the cauliflower. Season with paprika & orange zest blend. Drizzle with 1.5 tbsp olive oil and stir evenly to coat.
6. Heat 1.5 tbsp cooking oil in a medium saute pan over medium heat. Add chicken, roasted red peppers, and olives to the hot pan. Cook for 4-6 minutes until chicken is fully cooked.
7. Divide paprika-spiced chicken strips between plates. Serve with roasted schug cauliflower on the side. Sprinkle feta cheese over the top. Drizzle with remaining cilantro-parsley schug sauce. Garnish with almonds.
This recipe serves 2.
MACRO INFO:
660 Calories, 48g Fat, 12g Net Carbs, 42g Protein
CILANTRO-PARSLEY SCHUG SAUCE
4 jalapeno peppers
4 cloves of garlic, peeled
0.5 cup parsley
0.5 cup cilantro
1 tbsp lemon juice
0.25 tsp salt
0.25 tsp ground cumin
0.25 tsp ground coriander
0.5 olive oil
Place jalapeños, garlic cloves, parsley, cilantro, lemon juice, salt, ground cumin, and ground coriander into a food processor and pulse a few times to chop everything up. With machine running, drizzle in olive oil to create an emulsion. Final sauce should be slightly chunky.
Store in an air-tight container.
This sauce works great with vegetables, pita bread, and proteins.
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