Cauliflower and Parm Crusted Chicken with Curry Yogurt Sauce

• Gluten free

• Meat

  • 2 pieces 4-ounce boneless organic chicken breast, boneless organic

• Produce

  • 1/2 head Cauliflower
  • 1/2 tsp Ginger, ground powder
  • 1 Table spoon of chopped green onion

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 Table spoon of honey
  • 1 Tea spoon of agave nectar

• Baking & Spices

  • 1 Black pepper, ground
  • 1 tsp Madras curry powder
  • 1 Sea salt

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Dairy

  • 1/4 cup Greek yogurt, nonfat plain
  • 1/2 cup Parmesan cheese, all natural grated

Found on cleaneatingrecipesblog.com

Ingredients

• 1/2 head of cauliflower
• 1/2 cup of all natural grated Parmesan cheese
• 2 eggs
• Sea salt
• Ground black pepper
• 2 pieces of 4-ounce boneless organic chicken breast
• 1 table spoon of chopped green onion
• 1/4 cup of nonfat plain Greek yogurt
• 1 teaspoon of madras curry powder
• 1/2 teaspoon of ground ginger powder
• 1/2 teaspoon of ground cumin
• 1 table spoon of honey
• 1 tea spoon of agave nectar

Directions

• Preheat oven 350 F, and grease an 8X8 baking pan with olive oil spray.
• Chop cauliflower into manageable pieces. Using a food processor, grate cauliflower.
• Add Parmesan, sea salt, pepper and eggs, mix well. Set aside.
• Slice chicken breast in half. Dip front and back in cauliflower and Parmesan mix. Lay each piece flat in baking pan. Pour rest of the cauliflower mix on top of each piece of chicken.
• Bake for 20 - 25 minutes, or until chickens thoroughly cooked.
• Meanwhile, add all ingredients for curry yogurt mix into a bowl, and whisk til smooth.
• When chickens done, transfer pieces onto plate, and top with curry yogurt sauce.
• Garnish with chopped green onion.

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