Name: Chicken Breast & Pan-Roasted Cauliflower with Parsley & Pine Nuts
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ medium heads cauliflower; 1.02 kg chicken breasts, boneless skinless; 6 cloves garlic; 1 ½ small bunches Italian (flat-leaf) parsley; 1 ½ lemons; ¾ cup pine nuts; black pepper; crushed red pepper; extra virgin olive oil; salt

Chicken Breast & Pan-Roasted Cauliflower with Parsley & Pine NutsChicken Breast & Pan-Roasted Cauliflower with Parsley & Pine Nuts — a 40-minute dinner recipe with 10 ingredients, serving 6.Ingredients

1 ½ medium heads cauliflower

1.02 kg chicken breasts, boneless skinless

6 cloves garlic

1 ½ small bunches Italian (flat-leaf) parsley

1 ½ lemons

¾ cup pine nuts

black pepper

crushed red pepper

extra virgin olive oil

salt

Instructions

Preheat a skillet over medium heat.

Pat dry the chicken breasts with paper towels and place on a plate; season generously with salt and pepper on both sides.

Once the skillet is hot, add olive oil and swirl to coat the bottom.

Carefully place the chicken breasts in the skillet; cook until the chicken is golden brown and cooked through (check doneness with a thermometer or cut into the chicken with a knife), 6 to 8 minutes per side. Once done, transfer the chicken to plate and tent with foil to keep warm.

While the chicken cooks, wash and dry the fresh produce.

Quarter the cauliflower and remove the core and leaves; cut the quarters into bite-sized florets and transfer to a large bowl.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic.

Once the chicken has been transferred, increase the heat to medium-high and add more olive oil to the skillet.

Add the garlic to the skillet and stir until fragrant, 15 to 30 seconds.

Add the cauliflower to the skillet and season with salt and pepper; cook, stirring occasionally, until it is browned and tender when pierced with a fork, 7 to 10 minutes.

Place the pine nuts in a medium bowl.

Using a knife, shave the parsley leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add the parsley to the bowl with the pine nuts.

Grate all of the zest from the lemons and add to the bowl with the pine nuts and parsley, then cut the lemon into wedges for serving.

Add the pine nuts, parsley, lemon zest, and crushed red pepper to the cauliflower; stir to combine and remove from the heat.

To serve, place the chicken and cauliflower mixture on a plate and garnish with the lemon wedges. Enjoy!

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