NUTRITION

SERVINGS

INGREDIENTS

200g Chicken Thighs (approx. 2 pieces, skin-on, boneless)

1 tsp Olive Oil (for searing)

1 tbsp Balsamic Vinegar

1 tsp Honey

1 cup Cauliflower Florets (150g)

1 clove Garlic

1.5 tbsp Lemon Juice (from about 1/2 lemon)

1 tsp Olive Oil (for puree)

Salt & Pepper, to taste

PREPARATION

• 1

  Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.

• 2

  In a skillet over medium-high heat, add 1 teaspoon of olive oil. When hot, place the chicken thighs skin-side down and sear until the skin is crispy and golden, about 5-6 minutes.

• 3

  Flip the chicken thighs and cook for another 5-6 minutes or until fully cooked. Remove the chicken from the pan and set aside, keeping it warm.

• 4

  In the same skillet, reduce the heat to medium-low and add 1 tablespoon balsamic vinegar and 1 teaspoon honey. Stir, scraping any browned bits from the pan, and let it simmer until slightly thickened into a glaze, about 2 minutes.

• 5

  Meanwhile, steam or boil the cauliflower florets until tender, about 8-10 minutes. Reserve a small splash of the cooking water.

• 6

  In a blender, combine the cooked cauliflower, garlic, lemon juice, 1 teaspoon olive oil, and a pinch of salt and pepper. Blend until smooth, adding a bit of the reserved water if needed for a creamier consistency.

• 7

  Plate the chicken thighs and drizzle the sweet & salty balsamic glaze over them. Serve with a generous portion of the creamy lemon-garlic cauliflower puree on the side.