Today we are focusing on how to make chicken delicious! As a non-red meat eater, I am always looking for new recipes using turkey and chicken ( I am not the biggest fan of tofu). My fiancé can eat red meat, so a happy medium is always necessary. This chicken dish is the PERFECT happy medium for us both. Filled with flavor, juicy, and with just enough heat; this chicken is a staple in our house for at least one night each week!
1 head of cauliflower
3 boneless skinless chicken breast
1 tablespoon paprika
1 tablespoon of garlic( kale)
½ tablespoon of ground coriander
½ teaspoon of red pepper flakes
Salt and pepper
2 tablespoons of almond milk
2 tablespoons of garlic( mashed cauliflower)
EVOO or coconut oil
1 tablespoon ghee
1 bunch of kale
Take your chicken and put it into a Ziploc bag with the paprika, coriander, red pepper flakes, salt, and pepper. Add about 2 tablespoons of EVOO and massage the chicken. Put into the fridge for at least 30 minutes to merry.
Preheat the oven to 375. Put the chicken in a baking dish and allow to bake for 20 minutes. The chicken should rest for 10 minutes before slicing.
Take your head of cauliflower and chop it into florets. Boil the cauliflower until it is fork tender. Place the cauliflower into a blender along with your almond milk, 2 tablespoons of garlic, and tablespoon of ghee. Blend until smooth and creamy.
- While blending, take your kale and the remaining tablespoon of garlic and sauté in a pan with the kale and a bit of EVOO or coconut oil. Cook down until your kale is to a sautéed consistency.