TANDOORI-SPICED CAULIFLOWER AND CHICKEN FLATBREADS O
Active 20 min. | Total 40 min.
1 small red onion, thinly sliced
1½ tsp paprika
1½ tsp ground coriander
1½ tsp ground cumin
1 tsp smoked paprika
¼ tsp cayenne pepper
¼ tsp dry mustard powder
⅛ tsp ground cardamom
Kosher salt
3 Tbsp olive oil
1 Tbsp tomato paste
2 cloves garlic, grated
2 tsp grated fresh ginger
1½ lbs cauliflower, trimmed and cut into small florets
12 oz boneless, skinless chicken breasts, cut into 2-in. cubes
1 small yellow onion, cut into ½-in.-thick wedges
1 Tbsp fresh lemon juice
4 pieces naan or flatbread, warmed
½ cup Greek yogurt or labneh Cilantro leaves, for serving
1. Place red onion in small bowl, cover with cold water and let sit.
2. In large bowl, combine paprika, coriander, cumin, smoked paprika, cayenne, mustard, cardamom and 1 tsp salt. Stir in oil, tomato paste, garlic and ginger. Add cauliflower, toss to coat, then toss with chicken; let sit 15 min.
3. Heat air fryer to 375°F. Pick out chicken, transfer to second bowl and toss with yellow onion. Air-fry cauliflower in single layer, shaking basket halfway through, until slightly charred and browned, 14 min. Transfer to plate. Air-fry chicken mixture until chicken is cooked through, 8 min. Transfer to plate.
4. Meanwhile, drain red onion, then toss with lemon juice and ¼ tsp salt.
5. Spread naan with yogurt; top with chicken and vegetables, then red onion, and sprinkle with cilantro if desired.
SERVES 4 About 510 cal, 17.5 g fat (3 g sat), 30 g pro, 919 mg sodium, 55 g carb, 5 g fiber
ROASTED HASH AND JAMMY EGGS G
Active 15 min. | Total 45 min.
4 large eggs
8 slices bacon (about 8 oz)
½ tsp coriander seeds, crushed
1½ lbs baby gold creamer potatoes
1 poblano pepper, quartered and sliced into ½-in. pieces
1 red pepper, quartered and sliced into ½-in. pieces
1 small onion, sliced into
⅓-in. wedges
Kosher salt and pepper
¼ cup flat-leaf parsley, chopped
Flaky salt, for serving
