One-Pan Curried Chicken Cauliflower
Servings 2
Ingredients
- 1 10- oz chicken breast (300g)
- 1 medium zucchini
- 1 medium head cauliflower
- 1 clove garlic (crushed)
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp curry powder
- 2 Tbsp olive oil
- salt
- pepper
- 1 hand full fresh coriander leaves
Instructions
- Preheat the largest pan with lid you have over medium heat.
- Add salt, cumin, coriander, curry powder, crushed garlic and olive oil to a large bowl and mix well together. You can use your finger for that, no need to get a whisk dirty :P
- Wash and dry chicken breast and place in bowl turning around to be covered in marinade, then take out and place on cutting board. Salt and pepper in addition on both sides.
- Cut up cauliflower into bite-sized florets, wash and drain well in between your hands, no need to get a colander dirty :P add to large bowl and mix with your hands to work in the marinade into the little nooks of the cauliflower florets with your fingers.
- Wash and slice zucchini discarding the ends. Sprinkle salt and pepper over it. Set aside.
- The pan should be hot by now. Add a tiny splash of oil into the pan, and add chicken breast flat into pan. Fry for 1 minute on one side, turn and then add zucchini and cauliflower into the pan.
- Cover pan with tight-fitting lid and immediately reduce heat to low.
- Set a timer for 10 minutes.
- Once timer goes off, remove pan from heat but leave lid ON the pan. NO PEEKING. Not even once!
- Set a timer for 10 minutes again.
- Once timer goes off the second time (10 minutes on low + 10 minutes in heat remaining in closed pan = perfectly juicy chicken breast) your dinner is ready.