PAN-SEARED CHICKEN BREASTS W/CAULIFLOWER PUREE & ARTICHOKE –TOMATO RELISH
- 13
- Jun
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.
LOL, I just made curry last night! My meat of choice was pork, which I bowenrd in coconut oil, braised, and then seared in coconut oil again so it had a crispy outside. Kind of like the way they bread it, but without breading.And then, a little veg, coconut milk, and I used curry paste. I always used curry powder in the past, but after using green curry paste last night, I will NEVER go back to powder. EVER!I was less adventurous and plopped mine on top of cauliflower rice. So fatty, low carb, and satisifying. I’m actually fasting today as a result, even though only a small amount satiated me. w00t!