ONE PAN CHICKEN CAULIFLOWER SKILLET

Instructions:

In a bowl, mix the paprika, cumin, chili powder, oregano, onion powder, garlic powder, seasoning, salt, and Yondu umami sauce.

Add the cubed chicken and toss to coat evenly.

Preheat a skillet on low heat, add olive oil, and cook chopped onion until golden.

Add red bell pepper and cook until softened.

Turn heat to medium-high and add the chicken to one half of the skillet.

Cook chicken 3–4 minutes per side.

Add chopped cauliflower, plus a splash of water. Cover with lid and cook another 2–3 minutes until cauliflower is tender.

Sprinkle with fresh herbs and serve!

Ingredients:

1-2 tsp @Yondu.usa vegetable umami sauce
1 onion, diced
1 red bell pepper, chopped
1 lb chicken breast or thighs (about 2 breasts), cut into chunks
10 oz cauliflower, chopped small
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp dried oregano
1/4 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
Olive oil
Fresh herbs, to finish