While chicken breast is a healthy lean protein, it can lack ﬂavour, so the addition of spices here beneﬁts both the brain and the taste. Leftovers can be used to top a green salad.
Prep Time: 5 minutes
Cooking Time: 40 minutes
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
¼ teaspoon ground black pepper
½ teaspoon ground coriander
½ teaspoon ground cumin
1 teaspoon Maldon salt
½ teaspoon garlic powder
60ml avocado oil
2 boneless, skinless chicken breasts (or 1 900-gram pack of frozen cauliflower florets)
Combine the spices in a small bowl and add them and the avocado oil to a large bowl. Allow the spices to blend into the oil for a few minutes. Apply this marinade to the chicken breasts. You can marinate the chicken for as little as 30 minutes or overnight in the fridge.
When ready to cook, preheat the oven to 200°C (180°C fan) and position a rack in the middle of the oven. Line a baking tray with parchment paper. Place the chicken breasts on the tray and bake for about 30 minutes, or until the internal temperature at the thickest part of the breast is (76°C). Rest the roasted chicken for 10 minutes before serving.
Cauliflower versionUse 1 pack (900 grams) of frozen cauliflower florets. Season as above and bake in the oven at 200°C (180°C fan) for 15 minutes. Continue roasting until tender and golden, about 5 to 10 minutes more.