|2 servings||calories per servings 401||protein serving 36 g||carbs per serving 27 g||total fat per serving 17 g|
Mediterranean ingredients jazz up typically everyday fare like chicken and cauliflower (the new kale of superfoods!). Salty olives and sweet dates are a great combination.
|Nutrition Facts||/ Per Serving|
|Total Fat||17 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||7 g|
|Total Carbohydrates||27 g|
|Dietary Fiber||7 g|
Season chicken on all sides with a total 1/4 teaspoon PeachDish salt. Set aside at room temperature.
Prepare your mise en place: Cut cauliflower in half; remove core and outside leaves. Cut florets into bite-size pieces. Roughly chop olives. Roughly chop dates. Pick and chop parsley leaves.
In a mixing bowl toss cauliflower florets with 1/4 teaspoon PeachDish salt and 1 1/2 teaspoons cooking oil. Spread florets on a roasting pan, and place in the oven on the middle rack. (Reserve mixing bowl for later use.) Cook 20-22 minutes, or until tender and lightly browned, stirring once during cooking. Remove from oven and allow to cool 2-3 minutes.
While cauliflower cooks: Place a medium sauté pan (preferably nonstick) over high heat, and add remaining 1 1/2 teaspoons cooking oil. When oil begins to shimmer, carefully place chicken breasts in pan. Cook without moving 3-4 minutes, or until golden brown and crispy. Flip the chicken and cook 4-5 minutes more, or until center is opaque (it should read 160° F on a meat thermometer). Remove pan from heat but allow chicken to rest in pan to stay warm.
In the mixing bowl used to toss cauliflower, combine olives, dates, olive oil, vinegar and parsley. Stir in slightly cooled cauliflower. Season to taste to PeachDish salt.
Divide cauliflower salad between 2 plates. Place a chicken breast on each plate, and sprinkle feta over salad and chicken. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...