For Chicken:

  • 16 oz. boneless, skinless chicken breasts, halved lengthwise
  • 4 garlic cloves, minced
  • 3/4 inch piece of fresh ginger, peeled and minced
  • 1 small jalapeno, seeded and minced
  • 1/2 cup non-fat, plain Greek yogurt
  • 1/2 tsp kosher salt
  • 1/2 tsp chili powder
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 3/4 tsp Splenda
  • 1 tsp paprika
  • 1 tsp Garam Masala

For Vegetables:

  • 1 small head of cauliflower, cut into 3/4 inch florets
  • 1 tablespoons olive oil
  • 1/4 tsp kosher salt
  • 1/2 tsp ground cumin
  • Olive oil spray


Combine the ginger, garlic, jalapeno, yogurt, salt, spices, and sugar in a bowl. Add the chicken pieces into the bowl, and toss to coat evenly. Let chicken marinate for 15 minutes (or up to one day) in the refrigerator. Heat oven to 425 oF, and line a sheet pan with aluminum foil and spray foil with olive oil spray. Mix cauliflower, salt, cumin, and olive oil in another bowl, and toss together until evenly coated. Spread cauliflower mixture onto sheet pan. Remove chicken from marinade (leave excess marinade in the bowl). Place chicken pieces into cauliflower mixture, making sure everything is in one layer. Roast mixture in oven for 20 minutes, stir mixture to make sure cauliflower is cooking evenly, and then return sheet pan to oven for another 10-20 minutes or until chicken is cooked through and cauliflower is tender.

Serving Size: 1/4 of the recipe
Makes 4 servings


Calories 214
Fat 7.8g
Saturated Fat 2.2g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 4.5g
Cholesterol 67mg
Sodium 435mg
Potassium 249mg
Carbohydrate 7.1g
Fiber 2.2g
Sugar 2.4g
Protein 29g

Modified from Smitten Kitchen