CHICKEN AND CAULIFLOWER RECIPES

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EASY SKILLET CHICKEN & RICED CAULIFLOWER RECIPE | ALLRECIPES



Easy Skillet Chicken & Riced Cauliflower Recipe | Allrecipes image

One-pan, no mess, and full of flavor. A delicious skillet dinner that's on your table in 30 minutes. We think that's a perfect weeknight meal.

Provided by Green Giant

Categories     Trusted Brands: Recipes and Tips

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 small onion, chopped
2 cloves garlic, chopped
1 (7 ounce) package Green Giant® Riced Cauliflower - any variety
½ cup chicken broth
2 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon chopped fresh oregano

Steps:

  • Season chicken with salt and pepper, if desired. Heat olive oil in large nonstick skillet over medium heat and brown chicken. Remove and set aside.
  • Add onion and cook 3 minutes or until softened.
  • Add Green Giant® Riced Cauliflower and garlic and cook 3 minutes.
  • Stir in broth and bring to a boil.
  • Return chicken to skillet and simmer 4 minutes or until vegetables are tender and chicken is cooked through.
  • Stir in Parmesan cheese, lemon juice and oregano.

Nutrition Facts : Calories 220.1 calories, CarbohydrateContent 5.2 g, CholesterolContent 67.2 mg, FatContent 10.3 g, FiberContent 1.5 g, ProteinContent 26.1 g, SaturatedFatContent 2.1 g, SodiumContent 227.1 mg, SugarContent 1 g

CHICKEN WITH ROASTED CAULIFLOWER RECIPE | BBC GOOD FOOD



Chicken with roasted cauliflower recipe | BBC Good Food image

Add roast cauliflower to chicken for the perfect partnership. Chunks of toasted sourdough take the place of potatoes here, soaking up all the roasting juices

Provided by Tom Kerridge

Categories     Dinner, Main course

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield Serves 6-8

Number Of Ingredients 10

1 large free-range chicken , about 2.7kg
2 medium cauliflowers , trimmed, leafy stalks retained
2 tbsp extra virgin olive oil
2 garlic cloves , grated
2 tbsp lemon thyme leaves , chopped
1 crumbly chicken stock cube
300ml chicken stock
300g sourdough bread , torn into bite-sized pieces
1 tbsp extra virgin olive oil
2 tbsp finely chopped flat-leaf parsley

Steps:

  • Take the chicken out of the fridge 30 mins before you want to cook it. Heat oven to 170C/150C fan/gas 3.
  • Lay the leafy stalks from the cauliflowers in a large roasting tray (to sit the chicken on). Set the cauliflower heads aside.
  • In a small bowl, mix the olive oil with the garlic, thyme and a little salt and pepper. Carefully insert your fingers under the skin of the chicken breasts and loosen the skin from the breasts. Push most of the olive oil mixture under the skin, spreading it over the breast meat with your fingers. Sit the chicken on the cauliflower stalks.
  • Drizzle the remaining olive oil mix over the chicken and rub it in well with your hands. Season with pepper and evenly crumble over the stock cube. Tightly cover the tray with foil. Cook for 1 hr 20 mins.
  • In the meantime, break the cauliflower heads into florets. Once the cooking time is up, take the tray out of the oven and remove the foil. Turn the oven up to 220C/200C fan/gas 7. While it's coming up to temperature, add the cauliflower florets to the roasting tray and pour in the chicken stock.
  • Put the tray on the bottom shelf of the oven. Roast for 30-40 mins, or until the chicken is golden brown all over and the cauliflower is cooked. Halfway through the cooking time, baste the chicken with the juices and toss the cauliflower.
  • To make the toasted sourdough, scatter the pieces of sourdough on a small baking tray 20 mins before the end of the chicken cooking time. Drizzle with the olive oil and season. Put on the top shelf of the oven for 15-20 mins, or until golden brown.
  • Sprinkle the chopped parsley over the sourdough and mix well. Remove the chicken from the oven and leave to rest for 15 mins before carving. Serve the chicken with the roasted cauliflower, cauliflower stalks and toasted sourdough, spooning over the pan juices.

Nutrition Facts : Calories 615 calories, FatContent 29 grams fat, SaturatedFatContent 70 grams saturated fat, CarbohydrateContent 28 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 4 grams fiber, ProteinContent 58 grams protein, SodiumContent 1.6 milligram of sodium

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