Seared Chicken with Creamy Cauliflower Puree and Raspberry Glaze

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Chicken with Creamy Cauliflower Puree and Raspberry Glaze

YOUR SOLIN GENERATED RECIPE

Seared Chicken with Creamy Cauliflower Puree and Raspberry Glaze

Enjoy a savory seared chicken breast complemented by a silky cauliflower puree and a tangy raspberry glaze. This dish balances lean protein with vibrant flavors and a touch of natural sweetness for a delicious, satisfying meal.

Try 3 days free, then $12.99 / mo.

NUTRITION

398kcal
Protein
55.3g
Fat
7.6g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower florets

1 tsp Olive Oil

1/4 cup Raspberries

1 tsp Honey

2 tbsp Nonfat Greek Yogurt

Salt and Pepper (to taste)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season it with salt and pepper.

  • 2

    Heat the olive oil in a skillet over medium-high heat. Once hot, sear the chicken breast for 4-5 minutes on each side until golden brown and cooked through. Remove and let rest.

  • 3

    Steam the cauliflower florets until tender, about 8-10 minutes.

  • 4

    In a blender, combine the steamed cauliflower and nonfat Greek yogurt. Blend until smooth to create a creamy puree, adding a pinch of salt and pepper to taste.

  • 5

    For the raspberry glaze, combine raspberries and honey in a small saucepan. Gently simmer over low heat for 3-4 minutes, occasionally stirring and mashing the raspberries to form a sauce. Strain if desired for a smoother glaze.

  • 6

    Plate the creamy cauliflower puree, slice the seared chicken breast, and drizzle the warm raspberry glaze over the top. Serve immediately.

Seared Chicken with Creamy Cauliflower Puree and Raspberry Glaze

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Chicken with Creamy Cauliflower Puree and Raspberry Glaze

YOUR SOLIN GENERATED RECIPE

Seared Chicken with Creamy Cauliflower Puree and Raspberry Glaze

Enjoy a savory seared chicken breast complemented by a silky cauliflower puree and a tangy raspberry glaze. This dish balances lean protein with vibrant flavors and a touch of natural sweetness for a delicious, satisfying meal.

NUTRITION

398kcal
Protein
55.3g
Fat
7.6g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower florets

1 tsp Olive Oil

1/4 cup Raspberries

1 tsp Honey

2 tbsp Nonfat Greek Yogurt

Salt and Pepper (to taste)

PREPARATION

  • 1

    Pat the chicken breast dry and season it with salt and pepper.

  • 2

    Heat the olive oil in a skillet over medium-high heat. Once hot, sear the chicken breast for 4-5 minutes on each side until golden brown and cooked through. Remove and let rest.

  • 3

    Steam the cauliflower florets until tender, about 8-10 minutes.

  • 4

    In a blender, combine the steamed cauliflower and nonfat Greek yogurt. Blend until smooth to create a creamy puree, adding a pinch of salt and pepper to taste.

  • 5

    For the raspberry glaze, combine raspberries and honey in a small saucepan. Gently simmer over low heat for 3-4 minutes, occasionally stirring and mashing the raspberries to form a sauce. Strain if desired for a smoother glaze.

  • 6

    Plate the creamy cauliflower puree, slice the seared chicken breast, and drizzle the warm raspberry glaze over the top. Serve immediately.