For dinner this evening I fixed cauliflower and chicken in the Ninja Foodi.
1 head cauliflower
1 cup organic low sodium vegetable broth
2 thin chicken breast filets 6 oz each
Sartori Parmesan cheese
DAK’s Citrus Groove seasoning
Pico de gallo
First I pressure cooked the cauliflower whole (cut off the leaves) in the broth for 1 minute, quick pressure release, sprayed olive oil on the top, sprinkled it with garlic powder, paprika and about 4 tbsp of cheese, then set the Ninja Foodi to broil for 6 minutes.
Took the cauliflower out and set aside, then placed the chicken on the same rack, sprayed with olive oil, DAK’s seasoning and garlic powder, broil for 4 minutes, flipped over the chicken, seasoned that side, added 1 tbsp cheese on each filet and set to broil 6 more minutes.
Topped each one with a tbsp of pico de gallo once plated.
Calories per plate 444, carbs 16g, fat 20g, protein 53g, sodium 316mg and sugar 6g.