Ingredients 4 Servings
- 1 tablespoon canola oil
- 1 lb chicken breasts, boneless, skinless, cut into 1/2-inch slices
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 small sweet potato, peeled, quartered lengthwise and thinly sliced crosswise
- ¾ cup green beans, cut into 1-inch pieces
- 1/4 cup Gourmet Garden Gourmet Garden™ Thai Seasoning Stir-In Paste, Stir-In Paste
- ¼ cup cashews
- 1/3 cup vegetable, stock
- 2 green onions, chopped
- 2 cups jasmine rice, cooked
KEY PRODUCTS
NUTRITION INFORMATION
(per Serving)This recipe has no significant nutritional value.
Preparation
- 1 Preheat oven to 425°F. Mix 5 teaspoons of the Garlic Paste, olive oil, cumin, salt and pepper in small bowl. Place cauliflower florets in large bowl. Drizzle with oil mixture; toss to coat well. Spread cauliflower in single layer on large foil-lined shallow baking pan.
- 2 Roast 30 minutes or until cauliflower is tender and golden brown, stirring halfway through cooking. Meanwhile, mix yogurt, Gourmet Garden Lightly Dried Cilantro and remaining 1 teaspoon Garlic Paste in small bowl. Season with additional salt, if desired.
- 3 Transfer roasted cauliflower to serving bowl. Sprinkle with 1/3 cup of the pomegranate seeds and pine nuts; gently stir to combine. Top with remaining pomegranate seeds and serve with cilantro yogurt sauce.
Garlic & Parsley Turkey Gyros with Dill Tzatziki Sauce
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