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Gluten-Free

Chicken Donair Plate

Turmeric-roasted chicken and cauliflower along with crisp lettuce, cucumber and tomato make this a satisfying plate, no bread required. A garlic-yogurt sauce brings the oomph – adjust the amount of garlic to your taste.

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Servings
4
Prep Time
25 min
Duration
45 min

Ingredients

Chicken & vegetables

Sauce

  • 1/2 cup full-fat plain Greek yogurt
  • 2 tbsp tahini
  • 1 tbsp apple cider vinegar
  • 1 tsp raw honey (TRY: Wholesome Sweeteners Organic Raw Honey)
  • ¼ tsp garlic, minced
  • sea salt, to taste
  • 2–3 tbsp water, or as needed

Preparation

  1. Prepare cauliflower and chicken: Preheat oven to 400°F and line a baking sheet with parchment. In a large mixing bowl, gently toss cauliflower with half of each oil, turmeric and salt. Arrange on one-half of baking sheet. In same bowl, place chicken and remaining oil, turmeric, salt as well as cumin, coriander and paprika. Mix well and place on the empty half of baking sheet. Bake for 25 to 30 minutes, until chicken is cooked through and no longer pink inside and cauliflower is browned.
  2. Meanwhile, prepare sauce: In a bowl, mix together all sauce ingredients. Whisk in water, a splash at a time, until a runny consistency is reached.
  3. Slice chicken. On a platter or in individual bowls, place cucumber, tomato and lettuce and top with roasted cauliflower and chicken. Serve with sauce.

NOTE: If following our Meal Plan, refrigerate leftovers and sauce in separate containers; reheat chicken and cauliflower and assemble when called for.

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Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 489
  • Carbohydrate Content 20 g
  • Cholesterol Content 160 mg
  • Fat Content 30 g
  • Fiber Content 8 g
  • Protein Content 39 g
  • Saturated Fat Content 6 g
  • Sodium Content 558 mg
  • Sugar Content 8 g
  • Monounsaturated Fat Content 16 g
  • Polyunsaturated Fat Content 6 g