Chicken Florentine
Seared chicken breast served over creamy sautéed spinach, paired with spicy garlic chili cauliflower.
Ingredients
6 oz chicken breast, thinly sliced
1 Tbsp butter (for chicken)
1 cup spinach, chopped
1 Tbsp butter (for spinach)
½ cup heavy cream
1 oz Parmesan cheese, grated (optional for richer sauce)
Salt and pepper, to taste
For the Garlic Chili Cauliflower:
1 cup cauliflower florets
1 Tbsp butter (for cauliflower)
1 clove garlic, minced
¼ tsp crushed red pepper flakes
Salt and pepper, to taste
Macronutrients
Protein: 48g
Fat: 54g
Carbs: 6g
Preparation
Season the chicken breast (6 oz) with salt and pepper. Heat a skillet over medium heat and melt the butter (1 Tbsp) for the chicken. Add the chicken and cook for 3–4 minutes per side until golden brown and cooked through. Remove from the skillet and set aside to rest.
In the same skillet, melt the butter (1 Tbsp) for the spinach. Add the chopped spinach (1 cup) and sauté for 1–2 minutes until wilted. Pour in the heavy cream (½ cup) and bring to a simmer, stirring occasionally until slightly thickened. If desired, stir in the grated Parmesan cheese (1 oz) for an even richer sauce. Season with salt and pepper to taste.
Meanwhile, in a separate pan, melt the butter (1 Tbsp) for the cauliflower. Add the cauliflower florets (1 cup) and sauté over medium-high heat for 4–5 minutes until starting to brown. Add the minced garlic (1 clove) and crushed red pepper flakes (¼ tsp) and cook for another 1–2 minutes until the garlic is fragrant and the cauliflower is tender but slightly crisp. Season with salt and pepper to taste.
Plate the creamy spinach on the bottom, top with the seared chicken, and serve the garlic chili cauliflower on the side. Spoon extra cream sauce over the chicken if desired.
THURSDAY 250717