Chicken cacciatore with cauliflower mash

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken cacciatore with cauliflower mash

Chicken cacciatore with cauliflower mash

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 430 Calories/Serving

30–45 Minutes

Chicken cacciatore served alongside mashed cauliflower drizzled with olive oil (if you like) puts an earthy low-carb twist on an Italian favorite.

The Heart-Check Certification indicates the recipe meets the American Heart Association®’s nutrition requirements. To remain at or under the maximum 600mg sodium per serving, avoid using salt to season this recipe. We also recommend using the lower amounts of oil suggested for preparation.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 3 ounces organic cremini or other button mushrooms
  • ¼ cup pitted Kalamata olives
  • ½ cup organic mirepoix (onions - carrots - celery)
  • Sunbasket cacciatore sauce base (tomatoes - garlic - tomato paste - balsamic vinegar - EVOO - onion powder - kosher salt - dried oregano - black pepper - dried thyme)
  • ½ head organic cauliflower
  • 4 or 5 sprigs organic fresh flat-leaf parsley
Ingredient IQ
The French word mirepoix, pronounced “meer-pwah,” first appeared in culinary writings in the early 1800s. It refers to the trio of onion, carrot, and celery that provides the foundation for countless recipes. Many cultures have a blend like it: Spanish sofrito combines onion, garlic, and tomato; the German Suppengrün blends leek, carrot, and celery root; and the Cajun holy trinity mixes onion, celery, and green bell pepper.

Nutrition per serving

Calories 430, Total Fat 24g (31% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 560mg (24% DV), Total Carb. 23g (8% DV), Fiber 7g (25% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 40g

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, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and brown the chicken

  • Pat the chicken dry with a paper towel; season with salt, if desired, and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chicken and cook, turning once, until golden brown but not yet cooked through, 2 to 3 minutes per side. Transfer to a plate. Do not clean the pan.
While the chicken browns, prepare the sauce ingredients.

2

Make the sauce; finish cooking the chicken

  • Thinly slice the mushrooms.
  • Cut the olives in half lengthwise, checking for any pits.
In the same pan used for the chicken, stir in the mirepoix and cook over medium heat until starting to soften, about 1 minute. Add the mushrooms, season with salt, if desired, and pepper, and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the cacciatore sauce base, olives, 1 cup [1½ cups] water, and 2 tablespoons [¼ cup] white or red wine (from your pantry), if using, scraping up any browned bits from the bottom of the pan.
Nestle the chicken in the sauce and add any accumulated juices. Bring to a boil, reduce to a simmer, and cook until the chicken is cooked through, 5 to 7 minutes. Remove from the heat and season with salt, if desired, and pepper.
While the chicken and sauce simmer, prepare the cauliflower “rice.”

3

Prep and cook the cauliflower “rice”

  • Cut the cauliflower lengthwise into quarters, discarding any leaves or thick stalks. Using a food processor fitted with the grater attachment, or the coarse holes of a box grater, coarsely grate the cauliflower. Alternatively, using a knife, cut the florets and tender stems into ¼-inch pieces.
In a large sauce pot over medium heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the cauliflower “rice,” season with salt, if desired, and pepper, and cook, stirring frequently, until the cauliflower is softened, 5 to 8 minutes.
While the cauliflower cooks, prepare the parsley.

4

Prep the parsley; mash the cauliflower

  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
Remove the cauliflower from the heat, add half the parsley, and drizzle with 1 to 2 teaspoons oil, if desired. Using the back of a spoon or a masher, coarsely mash the cauliflower. Season with salt, if desired, and pepper.

Serve

Transfer the chicken and sauce to individual bowls and garnish with the remaining parsley. Serve the cauliflower mash on the side.
Kids Can!
  • Measure the water for the sauce.
  • Time the cauliflower “rice.”
  • Strip the parsley leaves.
  • Garnish with the parsley.

The Heart-Check Certification applies to original recipes only and does not apply when a protein customization is utilized.

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