YOUR SOLIN GENERATED RECIPE
Pan-Seared Chicken with Raspberry-Balsamic Glaze and Creamy Whipped Cauliflower
Savor a beautifully balanced dish featuring tender pan-seared chicken crowned with a tangy raspberry-balsamic glaze, paired with a silky, creamy whipped cauliflower puree. This plate delivers vibrant flavors and satisfying textures that are light yet nourishing, making it a perfect choice for a wholesome dinner.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Fresh Raspberries
1 tbsp Balsamic Vinegar
1 cup Cauliflower
1/4 cup Unsweetened Almond Milk
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Pat the chicken breast dry and season with salt and pepper on both sides.
Heat olive oil in a non-stick skillet over medium-high heat. Add the chicken breast and sear for about 4-5 minutes per side until fully cooked and golden on the outside.
In a small saucepan, add the fresh raspberries and balsamic vinegar. Gently heat over low heat, mashing the raspberries slightly to form a sauce. Allow the mixture to simmer for 2-3 minutes until it thickens slightly, then season with a pinch of salt.
Steam the cauliflower until very tender, about 8-10 minutes. Transfer the steamed cauliflower to a blender, add unsweetened almond milk, and blend until smooth and creamy. Season with salt and pepper to taste.
To serve, spoon a generous amount of the whipped cauliflower puree onto the plate, place the seared chicken breast on top, and drizzle the raspberry-balsamic glaze over the chicken.
Garnish with an extra sprinkle of black pepper if desired and enjoy your balanced, flavorful meal.