YOUR SOLIN GENERATED RECIPE
Pan-Seared Chicken with Fresh Raspberry Balsamic Glaze and Creamy Cauliflower Puree
Enjoy a beautifully balanced dish where tender, pan-seared chicken is elevated by a tangy and slightly sweet raspberry balsamic glaze, paired perfectly with a silky, creamy cauliflower puree. This dish offers a delightful blend of savory, tart, and silky textures, making for a satisfying meal any time of day.
INGREDIENTS
6 oz Chicken Breast
1/3 cup Fresh Raspberries
1 tbsp Balsamic Vinegar
1 cup Cauliflower, chopped
1/2 tbsp Olive Oil (for searing)
1/2 tbsp Olive Oil (for puree)
1/4 cup Unsweetened Almond Milk
Salt & Pepper to taste
PREPARATION
Season the chicken breast on both sides with salt and pepper.
Heat 1/2 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side until golden and cooked through. Remove from the pan and cover to keep warm.
In the same pan, lower the heat to medium and add the fresh raspberries and balsamic vinegar. Allow the raspberries to soften and break down for about 2 minutes, stirring occasionally to create a glaze.
Meanwhile, steam the cauliflower florets until tender, about 8 minutes. Transfer to a blender and add 1/2 tablespoon olive oil and unsweetened almond milk. Blend until smooth and creamy. Season with salt and pepper to taste.
Plate the chicken, drizzle with the raspberry balsamic glaze, and add a generous serving of the creamy cauliflower puree on the side.
Garnish with additional fresh raspberries or a sprinkle of pepper if desired, and serve immediately.