Cut the cauliflower into florets and cut the chicken into thin strips. To a pan over medium heat, add the cauliflower and chicken. Sauté until the chicken is cooked and the cauliflower florets are tender. Don’t worry about adding oil to the pan; the fat from the chicken thighs will render and grease the pan.
Step 2
Meanwhile, in a small bowl, whisk the yogurt, lemon juice, and a pinch of salt to make a creamy sauce. Once the cauliflower and chicken are cooked, add the spinach and allow it to slightly wilt.
Step 3
Transfer the cooked chicken and cauliflower to a serving plate. Drizzle the yogurt sauce on top, and enjoy. Store leftovers in an airtight container in the refrigerator for 3-5 days.