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Warm grain bowl with roasted cauliflower & spicy chicken.

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This serves two. It’s easily doubled if you want to keep the separate ingredients on hand to mix the next day for a quick and easy lunch. Does not freeze particularly well, though.

Ingredients

Scale
  • to roast the cauliflower:
  • 2 cups cauliflower florets
  • 1 tbsp olive oil or vegetable oil
  • 1 tbsp minced garlic
  • sprig of thyme (optional)
  • a shake of red chili pepper
  • salt and ground black pepper, to taste (I used about 1 tsp salt and a shake of pepper)
  • 1–2 tsp grated Parmesan
  • to steam the chicken:
  • 1 chicken breast
  • 2 tsp vegetable oil
  • parchment paper or foil, for steaming
  • salt and ground black pepper
  • 2 tbsp hot sauce (I used Frank’s)
  • 1 tsp brown sugar
  • to sauté the kale:
  • 2–3 tsp olive oil or vegetable oil
  • 1 tbsp minced garlic
  • 2 cups kale, ribs removed
  • 1 tsp grated Parmesan
  • salt and ground black pepper, to taste
  • 2 tbsp water or chicken stock
  • to assemble:
  • 1 to 1 1/2 cups cooked quinoa (or lentils, wheatberries, farro, etc.) (see Notes for how to cook quinoa)
  • 7–8 small sundried tomatoes (about 1/2 cup)
  • handful spring greens or arugula
  • 1/4 cup grated or shaved Parmesan, or more or less, to taste

Instructions

  1. Preheat the oven to 400 degrees. Lightly oil two large roasting pans or baking sheets, or line with parchment paper. Toss the cauliflower florets with one tablespoon of vegetable oil, minced garlic, thyme, and chili pepper, then spread the florets out onto a single layer on the pans, leaving a little room for the chicken on one. Season with salt and pepper to your liking, then set aside.
  2. Heat a bit more vegetable oil in a skillet over medium-high heat. Season the chicken breast on both sides with salt and pepper, then turn the heat to medium and sear the chicken for a minute on each side, until golden brown. Place onto a large square of parchment paper or foil, drizzle with hot sauce and brown sugar, then fold the paper in half and crimp to seal. Place onto the baking sheet along with the cauliflower. Roast the cauliflower and bake the chicken at the same time. Remove the chicken after about 20-25 minutes, and remove the cauliflower whenever it’s well-browned on the edges, about 25-30 minutes.
  3. Meanwhile, sauté the kale. Slice the ribs off if you haven’t already, then heat 1 tbsp oil in a wok or skillet with the garlic until garlic begins to crackle. Add the kale and sauté until kale is well-coated in oil and just beginning to soften. Add the water or chicken stock, parmesan, and salt and pepper to taste, and continue to sauté until wilted. Remove from heat and set aside.
  4. Finally, assemble the bowls! Slice the chicken, then simply divide all the ingredients evenly between two bowls, top with sundried tomatoes and a handful of greens, and finish with plenty of Parmesan and an extra drizzle of hot sauce. Enjoy immediately.

Notes

To prepare the quinoa, bring 2 cups of water to a boil in a medium saucepan. (For a more savory quinoa, replace half the water with chicken stock.) Add the quinoa, reduce heat to medium, cover and let simmer for 12 minutes, or until water is almost all absorbed. Remove from heat and let sit, covered, for another 15 minutes. Fluff and enjoy!

Find it online: https://tworedbowls.com/2015/02/25/warm-grain-bowl-with-roasted-cauliflower-spicy-chicken/