Pan-Seared Chicken with Creamy Cauliflower Puree and Crispy Sage

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

Pan-Seared Chicken with Creamy Cauliflower Puree and Crispy Sage

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Cauliflower Puree and Crispy Sage

A delightful dish featuring tender pan-seared chicken resting atop a velvety cauliflower puree, accented by the crunch of crispy sage. The harmonious blend of savory chicken and creamy, lightly garlicky cauliflower makes every bite both comforting and vibrant.

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NUTRITION

258kcal
Protein
37.6g
Fat
9.3g
Carbs
6.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup chopped Cauliflower

1/4 cup Unsweetened Almond Milk

3 teaspoons Olive Oil

8 Fresh Sage Leaves

1 Garlic Clove

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden and fully cooked; set aside and let rest.

  • 3

    Steam the chopped cauliflower with the garlic until tender, about 8-10 minutes.

  • 4

    In a blender, combine the steamed cauliflower, garlic, unsweetened almond milk, and 1 teaspoon olive oil. Blend until smooth and season with salt and pepper to taste.

  • 5

    In a small pan, heat the remaining 1 teaspoon olive oil over medium heat. Fry the sage leaves for about 30 seconds each until crispy.

  • 6

    Plate the sliced chicken breast over a bed of creamy cauliflower puree and garnish with the crispy sage leaves. Serve warm.

Pan-Seared Chicken with Creamy Cauliflower Puree and Crispy Sage

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

Pan-Seared Chicken with Creamy Cauliflower Puree and Crispy Sage

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Cauliflower Puree and Crispy Sage

A delightful dish featuring tender pan-seared chicken resting atop a velvety cauliflower puree, accented by the crunch of crispy sage. The harmonious blend of savory chicken and creamy, lightly garlicky cauliflower makes every bite both comforting and vibrant.

NUTRITION

258kcal
Protein
37.6g
Fat
9.3g
Carbs
6.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup chopped Cauliflower

1/4 cup Unsweetened Almond Milk

3 teaspoons Olive Oil

8 Fresh Sage Leaves

1 Garlic Clove

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden and fully cooked; set aside and let rest.

  • 3

    Steam the chopped cauliflower with the garlic until tender, about 8-10 minutes.

  • 4

    In a blender, combine the steamed cauliflower, garlic, unsweetened almond milk, and 1 teaspoon olive oil. Blend until smooth and season with salt and pepper to taste.

  • 5

    In a small pan, heat the remaining 1 teaspoon olive oil over medium heat. Fry the sage leaves for about 30 seconds each until crispy.

  • 6

    Plate the sliced chicken breast over a bed of creamy cauliflower puree and garnish with the crispy sage leaves. Serve warm.