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Chicken, Leek, & Asparagus on Roasted Cauliflower Recipe

Heathy weight loss meal with lots of flavor. Paleo, 17 day diet.

Course Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Makingthingsisawesome.com

Ingredients

  • 4 Chicken breasts I made 4 - one for me, one for my husband, one for the 2 small kiddos to share, and one for my lunch the next day!
  • 2 Leeks
  • 1 bunch Asparagus
  • 1 teaspoon Olive Oil
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 large juicy Lemon
  • Salt and Pepper

Roasted Cauliflower:

  • 1 head Cauliflower
  • 1 Tablespoon Olive oil
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder

Instructions

METHOD TO MAKE CHICKEN, LEEK, & ASPARAGUS

  1. Put a teaspoon of olive oil in a large stove top pan, add chicken, and cook on medium heat till it the chicken is almost cooked though.

  2. Cut up leeks, clean leeks, and add them to the pan of chicken.

  3. Add whole bunch of asparagus to the pan as well.

  4. Add all the spices and the juice of one large juicy lemon to the pan. Mix and cover with a lid. Cook on medium heat till the asparagus is cooked but still has a bit of a crunch to it. (At least that's how I like my asparagus cooked).

  5. Make sure chicken is cooked through and you are done that part of the recipe!

METHOD TO MAKE ROASTED CAULIFLOWER

  1. Pre heat over to 400 degrees

  2. Wash and cut up cauliflower into bite sized pieces

  3. Place cauliflower on a tinfoil lined backing pan, and drizzle with olive oil.

  4. Sprinkle spices on the cauliflower.

  5. Place in the middle of the oven for about 30 minutes. Stirring them every 10 minutes to make sure they are crisp on all sides... and don't stick to the pan and burn!