Exquisite Paleo Hungarian Dinner: Garam Masala-Spiced Chicken Breast with Creamy Garlic Mashed Cauliflower & Roasted Vegetable Medley

Allergens

Dairy (butter)

Ingredients

• 2 boneless, skinless chicken breasts (organic)
• 1 tbsp Garam Masala spice blend
• Salt and pepper, to taste
• 2 medium cauliflowers, chopped into florets
• 4 cloves garlic, minced
• 6 tbsp grass
• fed unsalted butter, cubed
• 3 cups Brussels sprouts, trimmed and halved
• 1 large red bell pepper, chopped
• 1 large yellow bell pepper, chopped
• Olive oil
• Fresh parsley, for garnish

Instructions

1. Preheat the oven to 400°F (205°C). Season chicken breasts with salt, pepper, and Garam Masala spice blend. Heat a large oven proof skillet over medium high heat. Add olive oil and sear chicken breasts for 3 minutes per side. Transfer the skillet to the preheated oven and bake for 15 20 minutes until cooked through. Remove from oven, let rest for 5 minutes, then slice.
2. Boil cauliflower florets in salted water until tender, about 6 8 minutes. Drain and return to the pot. Add butter, garlic, salt, and pepper, and mash until smooth.
3. Toss prepared vegetables in olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 25 minutes until tender and slightly charred.
4. Serve sliced chicken over mashed cauliflower, top with roasted vegetables, garnish with fresh parsley, and enjoy!

Chef’s Insight

To create a richer sauce, deglaze the skillet with chicken stock after removing the chicken and cook down to intensify flavors before serving over the mashed cauliflower.

Notes

Adjust the amount of Garam Masala spice blend according to your preference for flavor intensity.