This healthy honey sriracha chicken and cauliflower recipe is the perfect way to disguise healthy food for the whole family. While this recipe can feed the pickiest eaters it’s also completely gluten-free. The addition of honey to the recipe not only helps to substitute sweeteners with a natural substitute. Egyptians used to offer honey to the gods not only for its tastiness but, also because of its ability to combat inflammation.
Healthy Honey Siracha Chicken & Cauliflower Ingredients
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 1 head cauliflower, cut into florets
- 2 Tbsp coconut oil, divided
- ⅔ cup honey
- ¼ cup coconut aminos
- 3 Tbsp minced garlic (or 4 garlic cloves, minced)
- 2-3 Tbsp sriracha (add more depending on how spicy you want it!)
- 2 tsp minced ginger
- 2 tsp onion powder
- ½ cup cold water + 2 Tbsp arrowroot flour
- 2 Tbsp sesame seeds, plus more for garnish
- 1 tsp sea salt, divided
- ½ tsp fresh ground black pepper
Healthy Honey Siracha Chicken & Cauliflower Steps
- Preheat the oven to 400 F and line a baking sheet with parchment paper. Toss the cauliflower florets with 1 Tbsp melted coconut oil and sprinkle with ¼ tsp sea salt.
- Roast cauliflower for 25, then cool for about 10 mins (otherwise it will thin out the sauce too much).
- Meanwhile, pat the chicken dry and season with a pinch (about ¼ tsp) of salt and pepper. Heat a large skillet with the remaining 1 Tbsp coconut oil. Once hot, add the chicken pieces, and cook, turning every few minutes, until cooked through. This should take about 6-7 minutes. Remove the chicken from the heat.
- Next, make the sauce on the stove while the cauliflower is still roasting: combine the honey, garlic, ginger, onion powder, coconut aminos, and sriracha in a small saucepan and bring to a boil, then lower the heat to a simmer. Stir often.
- While the sauce is simmering, make a slurry with the water and arrowroot flour. In a small bowl, whisk the water as your pour the arrowroot in, until it’s completely dissolved. Then, keep whisking while you stir the slurry into the sauce on the stove. Raise the heat and bring to a boil again, then lower the heat and cook until it thickens to your liking.
- Take the sauce off the heat and allow to cool for a few minutes (while the cauliflower is cooling). The sauce will thicken as it cools.
- In a large bowl, stir together the roasted cauliflower, cooked chicken, remaining ½ tsp sea salt, and sauce. Taste, and add more sriracha if you’d like it hotter! Garnish with sesame seeds and chopped scallions.
Jay Goodbinder DC DABCI is a doctor in Overland Park, KS who serves patients in surrounding Kansas City areas, cities across the United States, and in several countries around the world.