Gluten-Free Moroccan Chicken with Cauliflower and Cashews

Ingredients

Makes 4 servings

1 tbsp extra-virgin olive oil

1 lb skinless, boneless chicken breasts, cut into 1-inch cubes

1 small onion, chopped

3 cloves garlic, pressed

2 cups cauliflower florets

2 cups chickpeas, canned

6 cups low-sodium, organic chicken stock

2 tbsp pomegranate molasses

1 tbsp garam masala

1/2 cups raw cashews, chopped

Directions

Preheat oven to 350°F. In an ovenproof casserole dish, heat olive oil on medium-high heat and add chicken. Let brown for 5 minutes, stirring occasionally. Add onions, garlic, cauliflower, chickpeas, chicken stock, pomegranate molasses and garam masala. Cover and place in preheated oven to cook for approximately 25 minutes.

Remove from oven and top with chopped cashews before serving.

Nutrition Facts

Per serving: 540 calories

53 g carbohydrates

7 g fiber

45 g protein

17 g fat

17 g cholesterol

960 mg sodium

90 mg calcium

Recipe courtesy of Dr. Mark Hyman.

Click here for a full gluten-free meal plan from Dr. Mark Hyman.