Paleo Dutch Lunch: Aromatic Herbed Chicken with Roasted Vegetables and Garlic Mashed Cauliflower
Indulge in a flavorful and satisfying Paleo Dutch Lunch with tender herbed chicken, golden roasted vegetables, and creamy garlic mashed cauliflower. This easy-to-make recipe combines rich flavors and mouthwatering aromas for an unforgettable dining experience. Enjoy this scrumptious meal in a modern, photorealistic setting with elegant plating that will have you coming back for more.
Allergens
N/A (Note any allergens for specific ingredients)
Ingredients
- 4 boneless, skinless chicken breasts 2 tbsp olive oil 1 tbsp dried rosemary 1 tbsp dried thyme 1 tsp garlic powder Salt and pepper to taste 3 cups assorted vegetables (e.g., carrots, zucchini, bell peppers) 4 cups cauliflower florets 6 cloves garlic, minced 1/2 cup almond milk Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, mix together rosemary, thyme, garlic powder, salt, and pepper.
- Rub the chicken breasts with olive oil and then sprinkle the herb mixture evenly on both sides.
- Place the seasoned chicken on a baking sheet and bake for 25 minutes or until cooked through.
- While the chicken is baking, toss the vegetables in olive oil, salt, and pepper, and spread them out on another baking sheet. Roast for 20 25 minutes.
- Boil cauliflower florets in a pot of water for 7 minutes or until tender. Drain well.
- In a separate pan, sauté minced garlic in olive oil for 1 minute. Add the cooked cauliflower and almond milk. Mash until smooth and creamy. Season with salt and pepper to taste.
- To plate, place mashed cauliflower on the center of the dish, followed by a slice of herbed chicken, and finally, roasted vegetables around the edges. Garnish with fresh parsley.
Chef’s Insight
The combination of herbs and garlic adds depth to the flavors while keeping the recipe Paleo-friendly.
Notes
Adjust the herbs and seasonings to suit personal preferences.