Roasted Chicken with Cauliflower and a Caper Raisin Sauce

2 chicken breasts
2 TBSP, 3 TBSP and 1/4 cup olive oil
Salt and Black Pepper
1 head cauliflower with leaves removed and sliced into 4-6 two inch thick slabs
1 1/3 cup sherry vinegar (or white wine)
1/3 cup golden raisins
1/4 cup capers
2 tsp sugar
1/4 cup parsley leaves chopped
2 cups arugula

Serves 2. Multiply ingredients by two or three for meals serving 4 or 6 people. 

Pre heat oven to 400

Prep all vegetables and herbs

Spread 3 TBSP oil on sheet tray and place cauliflower slabs on oil. Sprinkle both sides of each slab with salt and cook in oven for 20 minutes, turning over once half way through, until turning brown and very soft

Season chicken on both sides with salt and pepper

Heat 2 TBSP oil on med/high heat in an oven proof skillet

Cook chicken on each side for 3 minutes until golden brown. Cover and move to oven for 10-12 minutes until cooked through, internal temperature needs to be 165.

Combine vinegar, raisins, capers, sugar and pinch salt in small pot and simmer – transfer to a bowl and let cool for 5 minutes

Add 1/4 cup oil and parsley

Plate with arugula under cauliflower and chicken then top all with caper raisin sauce

This recipe was developed for Healthy Living by Blossom Whole Food Kitchen as part of our Meal Kit program. 

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