Cherry Tomato & Almond Feta Stuffed Chicken Breast with Roasted Asparagus & Truffle Garlic Mashed Cauliflower
Discover this exquisite Paleo lunch recipe featuring a Cherry Tomato & Almond Feta Stuffed Chicken Breast, accompanied by perfectly roasted asparagus and truffle garlic mashed cauliflower. Enjoy an advanced level of difficulty, mouthwatering delights, and nutritious meal options in this satisfying dish that promises to elevate your senses with a symphony of flavors, textures, and aromas.
Allergens
Tree nuts (almonds)
Ingredients
- 6 boneless, skinless chicken breasts
- 1 cup almond feta cheese
- 1 cup cherry tomatoes, halved
- 2 cups fresh asparagus, trimmed
- 4 cups cauliflower florets
- 4 cloves garlic, minced
- 1/4 cup truffle oil
- 1/2 cup slivered almonds
- 1/4 cup olive oil
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- Make a horizontal cut in each chicken breast, creating a pocket for the stuffing.
- In a bowl, combine cherry tomatoes, almond feta cheese, and slivered almonds. Season with salt and pepper.
- Stuff each chicken breast with the tomato feta mixture and secure with toothpicks if needed.
- Heat olive oil in a large skillet over medium heat. Sear chicken breasts for 2 minutes on each side, then transfer to a baking dish.
- Bake the stuffed chicken breasts for 20 25 minutes or until cooked through.
- In another baking dish, toss asparagus with olive oil, salt, and pepper. Roast in the oven for 12 15 minutes or until tender.
- Boil cauliflower florets in a pot of water for 6 7 minutes, then drain.
- In a food processor, blend the cooked cauliflower with garlic, truffle oil, and salt and pepper to taste. Mash until smooth.
- Serve the mashed cauliflower alongside roasted asparagus and baked chicken breasts.
Chef’s Insight
For an extra touch of luxury, garnish with fresh parsley and a drizzle of truffle oil.
Notes
Feel free to adjust the seasoning according to your taste preference.