Description
Rosemary Garlic Chicken with Cauli Purée delights any palate!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried rosemary)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 head cauliflower, cut into florets
- ½ cup heavy cream
- 2 tablespoons butter
- ¼ teaspoon nutmeg
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix together olive oil, minced garlic, chopped rosemary, salt, and black pepper.
- Rub the mixture evenly over the chicken breasts and place them in a baking dish.
- Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
- While the chicken is baking, bring a large pot of salted water to a boil. Add the cauliflower florets and cook for about 10-12 minutes, or until tender.
- Drain the cauliflower and return it to the pot. Add heavy cream, butter, nutmeg, salt, and pepper. Use an immersion blender or a regular blender to purée the mixture until smooth and creamy.
- Once the chicken is done, let it rest for 5 minutes before slicing.
- Serve the sliced chicken over a generous scoop of cauli purée.
Notes
- For added flavor, marinate the chicken in the rosemary garlic mixture for a few hours or overnight before baking.
- You can substitute the heavy cream with chicken broth for a lighter version of the cauli purée.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg