Paleo Polish Lunch: Mushroom Stuffed Chicken Breast with Roasted Vegetables and Creamy Cauliflower Purée

Allergens

N/A

Ingredients

• 4 boneless, skinless chicken breasts
• 8 oz button mushrooms, chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 cups cauliflower florets
• 1 cup full
• fat coconut milk
• 4 cups assorted vegetables (e.g., carrots, zucchini, bell peppers)
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat oven to 375°F (190°C).
2. In a pan, heat olive oil over medium heat. Add onion and garlic, cook until softened.
3. Stir in mushrooms and cook until they release their juices and start to brown. Season with salt and pepper. Remove from heat and let cool slightly.
4. Using a knife, carefully cut a pocket into each chicken breast. Stuff each pocket with the prepared mushroom mixture. Season the outside of the chicken breasts with salt and pepper.
5. In a large roasting pan, arrange stuffed chicken breasts and vegetables. Drizzle with olive oil and season with salt and pepper. Roast for 30 40 minutes or until chicken is cooked through (internal temperature reaches 165°F/74°C).
6. While the chicken and vegetables are roasting, steam cauliflower florets until tender. In a blender, combine cauliflower, coconut milk, salt, and pepper. Blend until smooth and creamy.
7. To serve, place a chicken breast on each plate, alongside roasted vegetables and a generous scoop of cauliflower purée. Garnish with fresh parsley.

Chef’s Insight

Use fresh herbs like parsley or thyme to enhance the flavors of this dish naturally.

Notes

Use seasonal vegetables for optimal taste and nutritional value.