Braised chicken and mushrooms with roasted cauliflower and lemon
Gluten-Free, Paleo, Soy-Free, Dairy-Free
25 – 35 Minutes
This meal has the complex flavor of an all-day braise, but comes together in about the time it takes to roast the cauliflower and lemon slices. For the lush braising liquid, Chef Justine starts by browning the chicken, then an onion; mushrooms deepen the flavor and umami. We recommend loading your fork with a bit of everything—chicken, mushrooms, cauliflower, plus bite-sized pieces of the lemon (skin and all)—for a savory-citrusy mix.
In your bag
- ¾ pound cauliflower
- 1 lemon
- 1 yellow onion
- Peeled fresh garlic
- Fresh oregano
- Fresh thyme
- 10 ounces skinless boneless chicken thigh pieces
- ¼ pound cremini mushrooms
- 1 cup chicken stock
Calories 500, Protein: 32 g, Fiber: 6 g, Total Fat: 32 g, Monounsaturated Fat: 20 g, Polyunsaturated Fat: 4.5 g, Saturated Fat: 6 g, Cholesterol: 95 mg, Sodium: 680 mg, Carbohydrates: 22 g, Added Sugar: 0 g.