Roasted Chicken and Veggie Bowls with Cashew Curry Sauce

5 from 1 reviews

Paleo and Whole 30 approved!


  • 2 chicken breasts
  • 1 tablespoon of ghee
  • 1 head broccoli, sliced into bite sized florets
  • 1 red bell pepper, diced
  • 1 head cauliflower, riced in your food processor or riced with your cheese grater
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1/4 cup coconut milk, shake the can vigorously before using so the coconut cream and water are totally combined (if they aren’t, you can transfer to a bowl and whisk)
  • Click here for the cashew curry sauce recipe!


  1. Preheat oven to 425 degrees
  2. Chop your veggies and place them all on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine until the veggies are evenly coated in oil and seasonings. When the oven is preheated, place the veggies in the oven and start on your chicken.
  3. Once your veggies go in the oven, melt 1 tablespoon of ghee in a large skillet over medium high – high heat along with a generous drizzle of olive oil. When your pan is very hot (you want the chicken to sear loudly in the pan and get nice and golden brown), add your seasoned chicken breasts.
  4. Hard sear the chicken breasts for 3 minutes per side. When both sides have seared for three minutes, remove the baking sheet from the oven, toss your veggies with a spatula, and add the chicken onto the baking sheet with the veggies.
  5. Place back into the oven and bake for 8 minutes
  6. Meanwhile, in the same pan as your chicken, add a bit more olive oil if it has gotten dry, and add your shallots and garlic. Cook for just a few minutes until softened, and add your riced cauliflower. Season with salt and pepper
  7. Cook until the cauliflower is tender but still has a little bit of a bite, and then stir in your coconut milk. Stir and continue cooking until the cauliflower is done to your liking. I like for mine to still be slightly firm with some texture – not mushy. Season to taste with salt and pepper
  8. To assemble, start with about 1/2 cup of cauliflower rice (one head will make about 2 cups), 1/2 of one chicken breast, 1/4 of your veggies, and a generous amount of cashew curry sauce drizzled over top (1/4-1/2 cup)


You can buy riced cauliflower in the frozen veggie section of your grocery store if you don’t want to rice it yourself.

If you want your veggies to roast longer and be even softer, remove the chicken breasts after their 8 minute oven time, and leave the veggies in until they are done to your liking.

The cashew curry sauce can be made days in advance, but it may need to be thinned out a bit so it can be drizzled (it thickens as it cools)