Tomato Braised Cauliflower with Chicken
1 leaner – 3 greens – 1 healthy fat – 2 condiments (per serving)
4 servings Ingredients: • ½ tsp ground black pepper, divided • 1½ lbs. boneless, skinless chicken breasts • 1½ cups diced canned tomatoes • 4½ cups cauliflower florets • ¼ tsp dried oregano • 1 cup fresh basil, gently torn • 4 garlic cloves, sliced thin • 1½ tbsp olive oil • ¼ tsp crushed red pepper flakes • ½ tsp salt, divided • 3 scallions, trimmed and cut into 1-inch pieces
1. In a sauce pan, combine the scallions, garlic, crushed red pepper, oregano, tomatoes, and cauliflower, and add about ¼ cup of water. Bring everything to a boil, season with a ¼ teaspoon of salt and pepper, and cover the pot with a lid. Gently simmer for about 10 minutes, stirring occasionally, until cauliflower is tender. Season with remaining ¼ teaspoon salt and pepper.
2. Meanwhile, toss the chicken breast with olive oil, and roast in the oven at 450⁰F for about 20 minutes to an internal temperature of 165⁰F. Allow chicken to rest for 10 minutes.
3. Slice chicken, and serve on a bed of tomato braised cauliflower.