YOUR SOLIN GENERATED RECIPE
Pistachio and Date Stuffed Chicken with Creamy Cauliflower Mash
Enjoy a savory creation where tender chicken breast is stuffed with a subtle mix of crunchy pistachios and naturally sweet dates, paired with a luxuriously creamy cauliflower mash. This dish offers a delightful balance of textures and flavors, making it perfect for a wholesome, protein-packed meal.
INGREDIENTS
5 oz Chicken Breast
0.5 oz Unsalted Pistachios
1 Medjool Date, pitted
1 cup Cauliflower
2 TBSP Plain Nonfat Greek Yogurt
1 tsp Extra Virgin Olive Oil
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Using a sharp knife, carefully create a pocket in the chicken breast by slicing horizontally, being cautious not to cut all the way through.
In a small bowl, combine the finely chopped pistachios, chopped Medjool date, minced garlic, a pinch of salt, and pepper.
Stuff the chicken breast pocket with the pistachio and date mixture, and secure with toothpicks if needed.
Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken on both sides until golden, about 2-3 minutes per side.
Transfer the skillet to the oven and bake the chicken for 15-18 minutes, or until fully cooked and the internal temperature reaches 165°F.
Meanwhile, steam the cauliflower in a small pot until it becomes tender, about 8-10 minutes.
Drain the cauliflower and blend it with Greek yogurt, a pinch of salt, and pepper until smooth and creamy.
Plate the stuffed chicken alongside a generous serving of the creamy cauliflower mash and enjoy your balanced meal.