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Roast chicken with mashed cauliflower

Ingredients

o 1 boneless, skinless chicken breast
o 2 tbsp olive oil, divided
o ¼ large head cauliflower, chopped into 1-inch pieces
o 2 large gold potatoes, chopped into 1-inch pieces
o ½ cup unsweetened almond milk
o ½ cup cashews
o 1 clove garlic
o ½ red bell pepper, diced
o ¼ cup zucchini, diced
o ½ carrot, diced
o juice of 1 lemon
o ½ cup parmesan

Servings - 1 person | Prep Time - 30 minutes | Total Time - 45 minutes

Nutrition Per Serving

451 calories, 20 g fat (4 g saturated), 34 g carbs, 7 g fiber, 36 g protein

Preparation

Bake Boil the chicken. Drizzle with 1 tbsp olive oil. Season with salt and pepper. Grill 15 minutes, or until chicken is cooked through and golden brown.

Cook In a large pot, bring 2 inches of water to boil. Steam cauliflower and potatoes 10 minutes, or until soft. In a high-speed blender or food processor, pulse cauliflower, potatoes, almond milk, cashews, garlic, and remaining 1 tbsp olive oil until smooth. Season with salt and pepper.

Serve Dice bell pepper, zucchini and carrot. Add the chicken breast and garnish with bell pepper, zucchini, lemon juice, and parmesan. On a side add the mashed cauliflower with potatoes.

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