Spice-Rubbed Chicken with Roasted Cauliflower Recipe

Ingredients

• 2 heads cauliflower, cut into florets, about 2 lb (1 kg) in total
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 10.33 lb (600 g) skinless, boneless chicken breast, sliced
• 1 lime juice
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tsp smoked paprika
• 2 tbsp coconut oil
• 1 tbsp arrowroot flour
• ½ cup cold water
• 4 tbsp butter

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil. Spread the cauliflower and garlic on the baking sheet and drizzle with olive oil, tossing to coat. Place in the oven and roast for 20 minutes.
2. In a large bowl, toss the sliced chicken with the lime juice, cumin, turmeric, and paprika until well coated.
3. In a large non-stick pan, melt the coconut oil over high heat. Add the chicken to the pan, spreading it out evenly, and cook for 3 to 4 minutes.
4. While the chicken cooks, combine the arrowroot powder and cold water in a small bowl and whisk to make a slurry.
5. Flip the chicken to the other side, pour in the slurry, and cover with a lid. Cook for 3 minutes, then remove the pan from the heat and add the butter. Stir until the butter has completely melted.
6. To assemble the meals, divide the chicken and cauliflower evenly among 4 containers, and pour sauce over top.