Soy-Free Cauliflower Chicken
Discover the perfect balance of wholesome and flavorful with this Soy-Free Cauliflower Chicken recipe, ideal for those seeking a healthy, allergy-friendly meal. This dish combines tender, oven-roasted cauliflower florets with juicy, pan-seared chicken, all enveloped in a rich, balsamic-infused garlic ginger sauce—completely free of soy. Sweetened naturally with honey and thickened with a cornstarch slurry, the sauce delivers a velvety finish that binds the ingredients beautifully. With just 50 minutes from start to finish, this easy-to-make dish is perfect for busy weeknight dinners or meal prep. Garnished with vibrant green onions, this gluten-free and soy-free recipe is as nourishing as it is satisfying, making it a beloved option for families and clean-eating enthusiasts alike.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 1 medium head Cauliflower
- 4 tablespoons Olive oil
- 3 minced Garlic cloves
- 1 tablespoon, minced Ginger
- 1 cup Chicken broth
- 2 tablespoons Balsamic vinegar
- 2 tablespoons Honey
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 sliced Green onions
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Preheat the oven to 400°F (200°C).
Cut the cauliflower into bite-sized florets and place them on a baking sheet.
Drizzle 2 tablespoons of olive oil over the cauliflower, season with a 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat.
Roast the cauliflower in the preheated oven for 20-25 minutes, or until tender and slightly browned, tossing halfway through.
While the cauliflower is roasting, cut the chicken breast into bite-sized pieces.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the chicken pieces to the skillet, season with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and cook until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and ginger, and sauté for about 1 minute until fragrant.
Reduce the heat to medium and add the chicken broth, balsamic vinegar, and honey to the skillet, stirring to combine.
In a small bowl, mix the cornstarch with water to create a slurry.
Add the cornstarch slurry to the sauce and stir continuously until the sauce thickens, about 2-3 minutes.
Return the cooked chicken to the skillet, add the roasted cauliflower, and toss to coat everything in the sauce.
Cook for an additional 2 minutes to ensure everything is heated through.
Garnish with sliced green onions before serving.
Serve hot and enjoy your soy-free cauliflower chicken.
Nutrition Facts
Calories |
1578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5259 mg | 229% | |
| Total Carbohydrate | 79.2 g | 29% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 49.4 g | ||
| Protein | 154.1 g | 308% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3291 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
