Coconut Curry Yogurt Grilled Chicken with Roasted Cauliflower & Delicata Squash Salad
Gluten-Free, Dairy-Free, High-Protein, Blood Sugar–Balanced, Gut-Supportive
This curry yogurt grilled chicken salad is rich in spice and flavour but still fresh and easy to digest. Coconut yogurt naturally tenderizes the chicken while helping the curry, turmeric, cumin, coriander, cinnamon, and garlic fully infuse the meat. Grilling keeps the protein light while preserving moisture and depth of flavour. Using an unsweetened coconut yogurt keeps the marinade dairy-free and free from added sugars while adding beneficial cultures that support gut health.
Roasted cauliflower and delicata squash provide fibre and slow-digesting carbohydrates that support steady energy and blood sugar stability. Delicata squash is rich in beta-carotene to support immune and skin health. Cauliflower contains glucosinolates that assist natural detoxification pathways. Roasted onion adds natural sweetness along with prebiotic fibres that support the microbiome.
The lemon turmeric vinaigrette brightens the entire dish without overpowering it. Lemon supports digestion and mineral absorption, while olive oil enhances absorption of fat-soluble nutrients like vitamin A and curcumin. The result is a balanced, protein-forward meal that works well for lunch, dinner, or meal prep and leaves you feeling steady rather than heavy.
Ingredients (Serves 4)
For the Yogurt Curry Chicken
4 organic chicken breasts
¾ cup unsweetened plain coconut yogurt
1–2 teaspoons curry powder
½ teaspoon turmeric
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
½–1 teaspoon garlic powder
Fine sea salt, to taste
For the Roasted Vegetables
1 large head cauliflower, chopped
3 delicata squash, sliced into half moons, seeds removed
1 large yellow onion, thinly sliced
1–2 tablespoons avocado oil
1 teaspoon curry powder
½ teaspoon turmeric
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garlic powder
Fine sea salt, to taste
For the Salad Base
2–3 large handfuls organic baby spinach
½ cup fresh cilantro, chopped
Lemon Turmeric Vinaigrette
2 tablespoons extra virgin olive oil
Juice of 1 lemon
½ teaspoon turmeric
Pinch fine sea salt
Fresh cracked black pepper
Method
Preheat the oven to 400°F (200°C) and line baking sheets with parchment paper.
In a bowl, combine coconut yogurt, curry powder, turmeric, cumin, coriander, cinnamon, garlic powder, and sea salt. Coat the chicken thoroughly. Marinate for at least 30 minutes, or up to 8 hours in the refrigerator for deeper flavour.
Toss cauliflower, delicata squash, and onion with avocado oil, curry powder, turmeric, cumin, coriander, garlic powder, and sea salt. Spread in an even layer. Roast for 25–35 minutes, flipping halfway, until tender and lightly caramelized. Air fryer option, 375°F (190°C) for 15–20 minutes in batches.
Preheat the barbecue to medium-high heat. Grill the marinated chicken for approximately 6 minutes per side, or until internal temperature reaches 165°F (74°C). Allow to rest for 5 minutes before slicing.
Whisk together olive oil, lemon juice, turmeric, sea salt, and black pepper until emulsified.
Layer baby spinach and cilantro in a large bowl or platter. Top with warm roasted vegetables and sliced grilled chicken. Drizzle with lemon turmeric vinaigrette and toss gently before serving.
Notes
Do not overcrowd the vegetables while roasting, spacing allows proper caramelization.
Let the chicken rest before slicing to retain juices.
Store components separately in the refrigerator for up to 3 days and assemble fresh for best texture.
Recipe by Taylor Robinson – Holistic Health & Wellness Nurse | Nutrition Specialist