This isn't the most photogenic of dinners, but don't judge a book by its cover. This one's delicious. Invite your friends over for this meal. They won't even know they're eating healthy. If you wish, you can of course add some cooked brown rice to this meal. Since the baking temperatures for these two dishes are slightly different, you can either cook the cauliflower while the chicken marinates, or you can just bake them at the same time and tweak the cooking time to your liking.
Apricot Glazed Chicken
4 organic chicken thighs or breasts
¼ cup fruit-sweetened apricot jam
¼ cup wheat-free tamari or coconut aminos
2 tablespoons extra virgin olive oil
1 to 2 teaspoons grated fresh ginger
Makes 4 to 6 servings
1 large head cauliflower, cut into florets
2 tablespoons extra virgin olive oil or toasted sesame oil
¼ teaspoon sea salt
freshly ground pepper, to taste
Makes 4 servings
Both recipes are from Nourishing Meals by Alyssa Segersten and Tom Malterre
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