PAN-SEARED CHICKEN BREASTS W/CAULIFLOWER PUREE & ARTICHOKE –TOMATO RELISH
4 boneless chicken breasts (skin on)
1 large head cauliflower
1 cup almond milk or veg stock
1 jar artichoke hearts, drained and chopped
½ cup toasted pine nuts
2 tomatoes, de-seeded and chopped small
1 tablespoon chopped capers
1 small clove garlic, finely chopped
2 teaspoons chopped fresh oregano
1 teaspoon white balsamic vinegar or red wine vinegar
2 teaspoons olive oil
Puree: Cut cauliflower into chunks and cook in almond milk until really soft . Strain cooked cauliflower and puree in blender, adding cooking milk as needed for desired texture (Drink the extra milk for vitamins!). Season with salt and a touch of white pepper.
Chicken: Heat skillet and season generously with salt and pepper and sear skin side down. When golden and crispy, flip and finish cooking on other side, about 10 minutes each side.
Relish: Combine remaining ingredients. Season to taste with salt and pepper.
To assemble: Place a small dollop of puree on plate. Top with a couple slices chicken breast and a bit of relish.