Name: Seared Chicken Thighs with Creamy Zucchini and Cauliflower Purée
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ medium heads cauliflower; 1.36 kg chicken thighs, boneless skinless; ¾ (227 g) block cream cheese; 85 g Parmesan cheese; 3 tomatoes; 3 medium zucchini squash; black pepper; extra virgin olive oil; Italian seasoning; salt

Seared Chicken Thighs with Creamy Zucchini and Cauliflower PuréeSeared Chicken Thighs with Creamy Zucchini and Cauliflower Purée — a 45-minute dinner recipe with 10 ingredients, serving 6.Ingredients

1 ½ medium heads cauliflower

1.36 kg chicken thighs, boneless skinless

¾ (227 g) block cream cheese

85 g Parmesan cheese

3 tomatoes

3 medium zucchini squash

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat a large pot over medium heat.

While the pot heats up, pat the chicken thighs dry with paper towels. Season with salt and pepper on both sides.

Once the pot is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken to the pot and pan-fry until cooked through and golden brown, 3-4 minutes per side. Transfer to a plate and loosely cover with aluminum foil. (Reserve pot with drippings.)

Meanwhile, wash and dry the fresh produce.

Fill another large pot with about 2-inches of hot water from the tap; cover and place over high heat.

Cut each cauliflower head into quarters, then trim off and discard the leaves and thick stem. Roughly chop into bite-sized pieces.

Once the water in the pot is boiling, add cauliflower, reduce heat to medium, and cook until tender, 10-12 minutes.

Meanwhile, halve zucchini lengthwise, then slice crosswise into ¼-inch thick half-moons.

Small dice tomatoes.

Return pot (with drippings) to medium heat.

Once the pot is hot, add more oil and swirl to coat the bottom. Add the zucchini, tomatoes, and spices; cook, stirring occasionally, until veggies start to soften, 4-5 minutes.

While the veggies are cooking, cut cream cheese into small pieces. Finely grate Parmesan.

Add cream cheese, Parmesan, and water to the pot with the zucchini. Cook, stirring occasionally, until the cheeses melt and combine, 2-3 minutes.

Return chicken to the pot with the creamy zucchini and cook, turning to coat, until warmed through, about 3 minutes. Remove from heat.

When the cauliflower is done, drain in a colander. Working in batches to best fit your blender, transfer cauliflower to the blender. Add oil, salt, and pepper; purée until smooth.

To serve, divide cauliflower purée, chicken, veggies, and sauce between plates. Enjoy!

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