Galena Garlic Company saves the day again with this amazing Vadouvan spice blend! It's pleasantly spicy and aromatic and works perfectly with chicken! As I venture into the low carb world, I plan on using this spice on everything!
Skill Level: Easy
Time to Make: 40 minutes
4 boneless, skinless chicken breasts
3 tablespoons Vadouvan Spice Blend (Buy it here or use your own favorite spice rub!)
Salt and pepper to taste
3 tablespoons of olive oil, divided
1 head of cauliflower
1/2 head of cabbage
1 teaspoon garlic powder
Cayenne powder to taste
2 Meyer lemons (or substitute with regular lemons)
Spicy Chive Dressing (Get the recipe here!)
Prep Ingredients: Preheat oven to 400ºF. Pat the chicken breasts dry and season with salt and pepper. Rub with the Vadouvan spice blend until completely covered. Set aside. Cut the cauliflower into florets. Thinly slice the cabbage. Thinly slice the lemons into 8 rounds.
Heat half of the olive oil in a large skillet over medium high heat until the oil is shimmering and very hot. Place the chicken breasts in the skillet and cook until well browned and beginning to char a bit, about 8-10 minutes. Watch that you don't burn it! Flip the breasts and top with two lemon slices each. Place into the oven and roast for 20 minutes or until a thermometer reads 165ºF. Discard the lemon slices.
While the chicken is cooking, heat the remaining olive oil in another skillet over medium high until very hot. Add the cauliflower and cook for 5-7 minutes, or until beginning to brown around the edges. Add the cabbage and season with salt, pepper, cayenne powder, and garlic powder. Cook, stirring regularly until softened and well browned, about 15 minutes.
To serve: Slice the chicken cross-wise. Divide cabbage and cauliflower between plates and top with a chicken breast, spooning the spicy chive dressing on top of the vegetables. Enjoy!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!