Think the words “I'm going to try cooking Indian food,” and you may find yourself preemptively daunted. So many spices and flavors! Don't psyche yourself out; we've got you covered thanks to this easy-peasy chicken dish. It's the combination of a simple garlic sauce, searing and roasting of a chicken breast, and a side of cauliflower rice that lets you have the fun of pounding a vegetable into pieces. So we've convinced you it's painless to cook; have we mentioned it's delicious?
Mince garlic. Stem and mince parsley. Stem cauliflower and place in provided resealable bag. Pound with an heavy object until it resembles coarse grains slightly larger than rice. Don't worry if some larger stem pieces remain. Peel, trim, and cut carrot into ½" dice. Set aside half the tandoori spice mix. Pat chicken breasts dry, and season both sides with remaining tandoori spice mix and ¼ tsp. salt.
Make the Sauce
Combine sour cream, ginger, half the garlic (reserve remaining for cauliflower rice), parsley (reserve a pinch for garnish), 2 tsp. water, and a pinch of salt and pepper in a small mixing bowl.
Sear the Chicken
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan. Cook undisturbed until brown, 2-3 minutes. Transfer chicken, seared side up, to prepared baking sheet. Reserve pan; no need to wipe clean.
Roast the Chicken
Roast until chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes. While chicken roasts, cook cauliflower rice.
Cook the Cauliflower Rice
Return pan used to sear chicken to medium-high heat. Add 1 tsp. olive oil, cauliflower, and carrots to hot pan. Cook undisturbed until lightly charred, 3-4 minutes. Stir in remaining garlic and remaining tandoori spice mix (to taste). Cook, stirring occasionally, until tender, 3-4 minutes. Season with ½ tsp. salt.
Plate the Dish
Slice chicken. Place a serving of cauliflower rice and carrot on a plate. Serve chicken next to cauliflower rice and garnish with reserved parsley. Serve sauce on side for dipping.