This is my version of The Clean Plate’s dish. Not only is it healthy, delicious, gluten and dairy-free, but it’s really easy to make. I added one more step by brining the chicken breasts first to make them juicer and more flavorful but if you’re short on time you can absolutely skip this step. I served this dish with brown rice and roasted sweet potatoes. Another option that kids are sure to like is to serve with toasted whole-wheat pita bread or store-bought naan.
6 garlic cloves, grated or minced
½ red onion, sliced thin
2 tsp. curry powder
1 tsp. garam masala
1 tsp. ground turmeric
1 tsp. grated fresh ginger
4 tbsp. coconut oil
2 lbs. boneless, skinless chicken breasts, cut into 2-inch pieces
1 head cauliflower, cut into small florets
1 cup fresh cilantro leaves to garnish
¼ cup sea or kosher salt for brining
Salt and pepper to taste
Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper or silpat baking mats.
To brine your chicken breasts, simply fill a large bowl with 1 quart (or enough water to cover the chicken) and ¼ cup kosher or sea salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture for 15 minutes.
Remove the chicken breasts from the brine, rinse with cold water and pat them dry with paper towels.
In a large bowl, combine the garlic, curry powder, garam masala, turmeric, ginger and coconut oil and work them into a paste. Add the chicken pieces into the paste to coat. Then add the cauliflower and onions and toss until everything is evenly coated.
Spread the chicken mixture in an even layer onto the prepared baking sheet(s).
Bake for 20 minutes, rotating the pan halfway through.
Remove from oven and toss with cilantro.
Serve and enjoy!