Monday, February 18, 2013

Chicken w/ Caramelized Cauliflower & Green Olive Pesto


Happy Monday.
Here is another chicken recipe.

I can't help it. I love chicken, and it's usually a great weeknight meal.

I usually make a roast chicken, or some thighs, but this recipe got my attention.

Green olive and almond pesto? Sort of like a Trapanese version w/ ground almonds that I made a while back or a tapenade minus the anchovies and garlic.

And once a recipe says ROASTED CAULIFLOWER, I am sold.

I made it exactly as the recipe reads except I added much needed lemon juice. I did not have chicken tenders, so I cut up a boneless breast into "tenders".


Absolutely delicious and easy.

I loved this recipe, though the husband said it was just "good". I think it might not be a "husband meal", but maybe your eater is more adventurous than mine.


Chicken w/ Caramelized Cauliflower & Green Olive Pesto (adapted from Delish.com)

1 small head of cauliflower, trimmed and cut into 1 1/2-inch chunks
3 tbsp extra-virgin olive oil
kosher salt & pepper
1 lb. chicken breast tenders, cut into 1 1/2-inch chunks
zest of 1 lemon
1/4 cup slivered almonds
1/3 cup pitted green olives (I used a mix of manzanilla & kalamata olives)
1/4 cup packed fresh flat-leaf parsley, finely chopped, plus additional for garnish
juice of half a lemon

On a large baking sheet, drizzle cauliflower w/ olive oil, kosher salt & pepper.
Roast for about 15 minutes in a 450F oven.


While cauliflower roasts, in large bowl, combine chicken, lemon zest, 2 tbsp oil, kosher salt, and freshly ground black pepper.

After the 15 minutes of roasting the cauliflower, push cauliflower to one side of pan and arrange chicken in single layer on other side. Roast 10 minutes longer or until chicken just loses its pink color throughout.

Meanwhile, in food processor with knife blade attached, pulse almonds until finely ground. Add olives and parsley and pulse until almost smooth. With machine running, add remaining 1 tablespoon oil until it's fully incorporated, scraping sides of bowl as needed.


Add mixture to pan with hot chicken and cauliflower and stir until well combined.
Squeeze the fresh lemon juice all over and transfer to serving plates and garnish with additional parsley.


Yummo!

4 comments:

SkinnyMommy said...

I love the olive topping on here--yum!

JB said...

Made this last night and it was freakin' fantastic!!
So easy and my boyfriend loved it! Nice and healthy, and lowfat too.
Thanks for the recipe.
:)

John said...

Finally I will try roasted cauliflower to see what all the fuss is about. Recipe seems delicious!

John said...

I got around to trying this recipe tonight. Outstanding! With boneless, skinless chicken thighs. Strikes me as a man's recipe, since it can be put together in one baking pan.