Prep Time: 10 min. • Cook Time: 35 min.
Preheat oven to 350°F. Peel and dice the red onion. Remove the stem and cut the cauliflower into florets. Pit and rough chop the olives. Remove the leaves from the stems of the mint. Dice the chicken into 1-inch cubes.
Toss the walnuts with 1 teaspoon of olive oil and ¼ teaspoon salt. Spread on a sheet pan and roast in preheated oven until light brown and fragrant.
In a large stock pot, heat 2 teaspoons of olive oil over medium-high heat. Once hot, add the diced chicken and sauté until light golden brown, about 5 minutes. Remove the chicken with a slotted spoon and add the onion and sauté until softened, about 3 minutes. Add the chicken broth, crushed tomatoes, cinnamon, cauliflower, and sautéed chicken pieces. Season with 1 teaspoon of salt and ¼ teaspoon of pepper. Bring to a boil and simmer, stirring occasionally until the cauliflower is tender, about 25 minutes.* Remove the cinnamon sticks.
Stir in the olives and half the mint leaves. Serve, garnished with the walnuts and remaining mint leaves.
*For food safety, cook chicken to an internal temperature of 165°F.
Approximate Nutritional Information (Per serving):
Calories 410, Fat 21g, Sat Fat 2g, Trans Fat 0g, Cholesterol 65mg, Sodium 1960mg, Total Carbohydrate 27g, Fiber 10g, Sugars 14g, Protein 32g
ALLERGEN INFORMATION: Peanut-Free, Egg-Free, Soy-Free, Dairy-Free