Chicken and cauliflower mash with rosemary-roasted pears
Gluten-Free, Paleo, Mediterranean, Dairy-Free, Soy-Free
30 – 45 Minutes
Chicken breasts and a cauliflower mash become an elegant autumnal meal with rosemary-scented onion and pears served alongside.
In your bag
- 1 organic red onion
- 2 organic Asian or other pears
- 2 sprigs organic fresh rosemary
- 1 or 2 cloves organic peeled fresh garlic
- 10 ounces organic cauliflower “rice”
- 2 boneless skin-on chicken breasts (about 6 ounces each)
- ½ cup pitted Kalamata olives
- 4 or 5 sprigs organic fresh flat-leaf parsley
To get the chicken skin browned and crisp, dry the skin and meat as thoroughly as possible and give the pan and oil plenty of time to heat before you start cooking.
Make It Leaner
In Step 3, remove the chicken skin after cooking to ditch about 40 calories and 5.5 grams of fat per serving.
Calories: 690, Protein: 41g (82% DV), Fiber: 15g (60% DV), Total Fat: 38g (58% DV), Monounsaturated Fat: 64g, Polyunsaturated Fat: 12g, Saturated Fat: 6g (30% DV), Cholesterol: 110mg (37% DV), Sodium: 740mg (31% DV), Carbohydrates: 49g (16% DV), Total Sugars: 26g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.