Ingredients
Equipment
Method
Preparation
- Step 1: Preheat the Oven: Preheat your oven to 400°F (200°C). This ensures that your meal cooks evenly and develops a lovely roasted flavor.
- Step 2: Prepare the Vegetables: In a large mixing bowl, combine the cauliflower florets, quartered tomatoes, and chopped red onion. Drizzle with melted coconut oil and season with 1 tablespoon of yellow curry powder, sea salt, and freshly ground black pepper. Toss well to coat all the veggies.
- Step 3: Arrange on the Sheet Pan: Spread the vegetable mixture evenly across the sheet pan, leaving some space for the chicken to roast.
- Step 4: Prepare the Chicken: In the same mixing bowl, add the chicken breasts. Season with the remaining 1/2 teaspoon of yellow curry powder, sea salt, and black pepper. Add the egg white to help the spices adhere to the chicken. Mix until the chicken is well coated.
- Step 5: Place Chicken on the Pan: Nestle the seasoned chicken breasts among the vegetables on the sheet pan.
- Step 6: Roast in the Oven: Place the sheet pan in the preheated oven and roast for about 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the vegetables are tender and slightly caramelized.
- Step 7: Add Cashews: In the last 5 minutes of roasting, sprinkle the roasted cashews over the chicken and vegetables to allow them to warm and add an extra crunch to your dish.
- Step 8: Serve and Garnish: Once cooked, remove the sheet pan from the oven. Let it cool for a few minutes before serving. Top each serving with fresh mint and cilantro for a burst of freshness.
Notes
- For a spicier kick, consider adding a pinch of cayenne pepper to the chicken seasoning.
- If you prefer a vegetarian option, simply replace the chicken with chickpeas or tofu.
- This meal is fantastic for meal prepping; divide it into containers for easy grab-and-go lunches throughout the week!