Lemon Chicken and Roasted Cauliflower
Serves 2 | Serving Size: 1 plate each
Total Time: 30 min | Prep: 10 min | Cook: 20 min
Total Time: 30 min | Prep: 10 min | Cook: 20 min
Baked fried chicken breast is served on top of a turmeric veggie puree with roasted cauliflower.
Ingredients:
2 2-ounce chicken breast cutlets
1/4 cup panko bread crumbs
1 lemon, zest, and juice
dash of Italian seasoning
1 onion, diced
2 carrots, sliced
1 stalk of celery, sliced
4 cloves of garlic, minced
2 tablespoons olive oil
1 tsp paprika
1 tsp turmeric
1/2 head of purple cauliflower, broken into large florets
2 tablespoons red wine vinegar
1 tsp olive oil
pepper
Italian seasoning
2 2-ounce chicken breast cutlets
1/4 cup panko bread crumbs
1 lemon, zest, and juice
dash of Italian seasoning
1 onion, diced
2 carrots, sliced
1 stalk of celery, sliced
4 cloves of garlic, minced
2 tablespoons olive oil
1 tsp paprika
1 tsp turmeric
1/2 head of purple cauliflower, broken into large florets
2 tablespoons red wine vinegar
1 tsp olive oil
pepper
Italian seasoning
Directions:
Preheat the oven to 425 degrees. Squeeze the lemon juice over the chicken cutlets and then sprinkle them with the grated lemon zest. Place panko bread crumbs on top of the chicken. Place in a lightly oiled pan and bake for 15 minutes until the chicken is firm to the touch and no longer pink in the center.
Meanwhile, make the soffrito. Saute the onion, carrots, celery, and garlic in olive oil. Add the paprika and turmeric. Cover the pot and simmer very slowly for 10 minutes. Puree the softened veggies in a food processor and keep hot until ready to serve.
Cook the cauliflower by sauteing it in olive oil in a large wok or saute pan on the stove. When the cauliflower is almost done add the vinegar. Keep sauteeing. The cauliflower will turn a beautiful purple color. Season it with pepper and Italian seasoning.
Serve the chicken on top of the soffrito and place the cauliflower beside it.
Preheat the oven to 425 degrees. Squeeze the lemon juice over the chicken cutlets and then sprinkle them with the grated lemon zest. Place panko bread crumbs on top of the chicken. Place in a lightly oiled pan and bake for 15 minutes until the chicken is firm to the touch and no longer pink in the center.
Meanwhile, make the soffrito. Saute the onion, carrots, celery, and garlic in olive oil. Add the paprika and turmeric. Cover the pot and simmer very slowly for 10 minutes. Puree the softened veggies in a food processor and keep hot until ready to serve.
Cook the cauliflower by sauteing it in olive oil in a large wok or saute pan on the stove. When the cauliflower is almost done add the vinegar. Keep sauteeing. The cauliflower will turn a beautiful purple color. Season it with pepper and Italian seasoning.
Serve the chicken on top of the soffrito and place the cauliflower beside it.
Chef's Tips:
You can also use a regular white cauliflower
You can also use a regular white cauliflower
Allergens: Wheat
* Reported allergens are based on listed ingredients in the recipe. If you are purchasing commercially packaged products such as pie crusts, cereal, or pasta, you need to read the label for additional allergen information.
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| Nutrition Facts | |
|---|---|
| Serving Size 1 plate each Servings Per Batch 2 |
|
| Amount Per Serving | |
| Calories 346 | Calories from Fat 111 |
| % Daily Value * | |
| Total Fat 12g | 19% |
| Saturated Fat 2g | 9% |
| Trans Fat 0g | |
| Cholesterol 38mg | 12% |
| Sodium 305mg | 12% |
| Total Carbohydrate 41g | 13% |
| Dietary Fiber 9g | 34% |
| Sugars 12g | |
| Protein 20g | 40% |
| Vitamin A 230% | • Vitamin C 165% |
| Calcium 16% | • Iron 16% |
| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |