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Nutrition Facts

Instructions

• STEP 1

  Preheat a skillet over medium heat.

• STEP 2

  Pat dry the chicken breasts with paper towels and place on a plate; season generously with salt and pepper on both sides.

  • ¾ lb chicken breasts, boneless skinless
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 3

  Once the skillet is hot, add olive oil and swirl to coat the bottom.

  • 1 tbsp extra virgin olive oil

• STEP 4

  Carefully place the chicken breasts in the skillet; cook until the chicken is golden brown and cooked through (check doneness with a thermometer or cut into the chicken with a knife), 6 to 8 minutes per side. Once done, transfer the chicken to plate and tent with foil to keep warm.

• STEP 5

  While the chicken cooks, wash and dry the fresh produce.

  • ½ medium head cauliflower
  • ½ lemon
  • ½ small bunch Italian (flat-leaf) parsley

• STEP 6

  Halve the cauliflower and remove the core and leaves; cut the halves into bite-sized florets and transfer to a medium bowl.

• STEP 7

  Trim off and discard the root ends of the garlic; peel and mince or press the garlic.

  • 2 cloves garlic

• STEP 8

  Once the chicken has been transferred, increase the heat to medium-high and add more olive oil to the skillet.

  • 2 tbsp extra virgin olive oil

• STEP 9

  Add the garlic to the skillet and stir until fragrant, 15 to 30 seconds.

• STEP 10

  Add the cauliflower to the skillet and season with salt and pepper; cook, stirring occasionally, until it is browned and tender when pierced with a fork, 7 to 10 minutes.

  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 11

  Place the pine nuts in a medium bowl.

  • ¼ cup pine nuts

• STEP 12

  Using a knife, shave the parsley leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add the parsley to the bowl with the pine nuts.

• STEP 13

  Grate all of the zest from the lemon and add to the bowl with the pine nuts and parsley, then cut the lemon into wedges for serving.

• STEP 14

  Add the pine nuts, parsley, lemon zest, and crushed red pepper to the cauliflower; stir to combine and remove from the heat.

  • ⅛ tsp crushed red pepper

• STEP 15

  To serve, place the chicken and cauliflower mixture on a plate and garnish with the lemon wedges. Enjoy!