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50 minutes
4 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
(?)
Has meat from:
chicken breast
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
honey
chicken breast
vegetarian
(?)
Not vegetarian due to:
chicken breast
pescetarian
paleo
(?)
Not paleo due to:
honey
cornstarch
This recipe has no customizations.
 
Nutrition to Note
This recipe has Fat (total lipid) as 55.4% and Sugar as 58.0% (as a percentage of RDA).
 
You may need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.4% of RDA
• Calories: 32.3% of RDA
• Carbs: 14.0% of RDA
• Fat (total lipid): 55.4% of RDA
• Fiber: 33.4% of RDA
• Fructose: 21.7% of RDA
• Protein: 43.9% of RDA
• Sodium: 7.7% of RDA
• Sugar: 58.0% of RDA
• Vitamin A (IU): 60.9% of RDA
• Vitamin B6: 93.1% of RDA
• Vitamin C: 85.5% of RDA
• Iron: 5.7% of RDA
• Magnesium: 40.8% of RDA
• Manganese: 160% of RDA
• Niacin: 110% of RDA
• Potassium: 42.7% of RDA
• Zinc: 20.5% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
38.6
g
Calories
645
 
Fiber
9.36
g
Iron
1.07
mg
Protein
49.4
g
Sodium
103
mg
Sugars
18.1
g
Fat (total lipid)
33.8
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
cup
+
-
 
can use brown rice if preferred.
 
1
whole
+
-
 
large, cut in half moons.
 
3
cloves
+
-
 
minced.
 
2
inches
+
-
 
minced.
 
2
whole
+
-
 
seeded and cut into 2" strips.
 
1
tbsp
+
-
 
 
1
can
+
-
 
14 oz can.
 
2
tbsp
+
-
 
can use maple syrup.
 
2
tbsp
+
-
 
red or green os okay.
 
2
tsp
+
-
 
 
1
tbsp
+
-
 
 
1
tsp
+
-
 
 
4
cups
+
-
 
cut into florets.
 
1 1/2
lbs
+
-
 
boneless, skinless, cut into 1" pieces.
 
1/3
cups
+
-
 
chopped.
 
1/3
cups
+
-
 
chopped.
 
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PREPARATION
1.
Cook brown rice or quinoa as per package instructions.
2.
Preheat large non-stick deep skillet on low - medium heat and add olive oil. Add onion, garlic, ginger, bell peppers and cook until soft, about 7 minutes, stirring occasionally.
3.
Add coconut milk, honey, curry powder, turmeric, cornstarch, salt, pepper and stir to combine. Bring to a boil, add cauliflower and chicken and stir. Bring to a boil, reduce heat to low, cover and cook for 20 minutes. Serve hot, on a bed of brown rice or quinoa, garnished with cilantro and green onions.
NOTES, TIPS, TRICKS, HINTS, ETC:
Substitute chicken for extra cauliflower for a vegan version.
 
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 645
Protein 49.4 g
Carbohydrates 38.6 g
Iron 1.07 mg
Fiber 9.36 g
Calcium 24.4 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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