Lebanese Chicken with Charred Lemon Cauliflower

halfbakedharvest.com

Karen C Driscoll

subheading: CHICKEN:

3 tablespoons extra virgin olive oil

2 tablespoons tomato paste

2 teaspoons smoked paprika

6 cloves garlic, minced or grated

zest and juice of ½ a lemon

1 pinch crushed red pepper flakes

kosher salt and black pepper

2 pounds boneless skinless chicken breasts, cut into bite size chunks

subheading: CAULIFLOWER AND GARLIC YOGURT:

1 large head of cauliflower, cut into florets

2 tablespoons + ⅓ cup extra virgin olive oil

2 lemons, 1 quartered, 1 juiced

1 cup fresh parsley, cilantro, and or dill, chopped (I use a mix)

½ cup green olives, roughly chopped

2 tablespoons red wine vinegar

2 Persian cucumbers, chopped

½ cup toasted pumpkin seeds and/or sunflower seeds

1 cup plain Greek yogurt

1 to 2 cloves garlic, grated

Directions at halfbakedharvest.com

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