Honey Sriracha Sesame Cauliflower & Chicken

Honey Sriracha Sesame Cauliflower & Chicken

1.5 lbs chicken breast, cut into bite-sized pieces
1 head cauliflower, cut into florets
2 Tbsp coconut oil, divided
⅔ cup honey
¼ cup coconut aminos
3 Tbsp minced garlic (or 4 garlic cloves, minced)
2-3 Tbsp sriracha (add more depending on how spicy you want it!)
2 tsp minced ginger
2 tsp onion powder

  • Preheat the oven to 400 F and line a baking sheet with parchment paper. Toss the cauliflower florets with 1 Tbsp melted coconut oil and sprinkle with ¼ tsp sea salt.
  • Roast cauliflower for 25, then cool for about 10 mins (otherwise it will thin out the sauce too much).
  • Meanwhile, pat the chicken dry and season with a pinch (about ¼ tsp) of salt and pepper. Heat a large skillet with the remaining 1 Tbsp coconut oil. Once hot, add the chicken pieces, and cook, turning every few minutes, until cooked through. This should take about 6-7 minutes. Remove the chicken from the heat.
  • etc

  • For Full Instruction: realfoodwithdana.com

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