Cauliflower and Chicken

This is easy and delicious weeknight meal! These thin chicken cutlets served with rich and fragrant cauliflower are just perfect for those busy weeknights chicken meal



Ingredients


· 1 cauliflower, cut into medium florets

· 1 onion, thinly sliced

· 3 cloves garlic, chopped

· ¼ cup (60 mL) melted butter

· 1 Tbsp (15 mL) oil

· 2 skinless chicken breasts, cut into cubes

· 1 tsp (5 mL) fresh thyme, leaves only

· 1/2 cup (125 ml) cooking cream (15%)

· Salt and pepper

· 30g Parmesan cheese, freshly grated


Directions


Preheat the oven to 190°C (375°F).


Cook chicken cubes to the skillet and cook for 5 to 7 minutes, until the chicken is no longer pink in the centre. Add the cauliflower, onion and garlic with melted butter, and continue cooking for 4 minutes, stirring. Add the and cream. Stir and bring to a boil.

On a baking sheet, toss cauliflower, onion, chicken cubes and garlic. Sprinkle with thyme. Spread on the baking sheet. Season with freshly ground salt and pepper

Roast for about 20 minutes, stirring halfway through cooking. Roast for about 10 minutes. Remove from the oven. Sprinkle with cheese and serve immediately.