Calypso Chicken

Instructions

1
Cook Within: Wait to toss lime zest, lime juice, and cilantro with cauliflower until just before serving so their flavors remain bright and fresh. Not only is cauliflower a great low- carb alternative to potatoes, but it’s also packed with antioxidants.
2
Roast the Cauliflower: Remove leaves from cauliflower head, core, and cut florets into ½” pieces. Place cauliflower on baking sheet and toss with 1 ½ Tbsp. olive oil and ½ tsp. salt. Spread into a single layer and roast 22-25 min- utes, or until edges begin to char. Remove from oven
3
Prepare the Ingredients: While cauliflower roasts, rinse pineapple under warm water if still frozen. Cut pineapple into ¼” dice. Drain roasted red peppers and cut into ¼” dice. Trim and thinly slice green onion on an angle. Mince cilantro (no need to stem). Zest lime, halve, and juice. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
4
Finish the Cauliflower: Once cauliflower is removed from oven, add 1 tsp. lime juice (to taste), ½ tsp. lime zest, and cilantro Taste, and add another 1 tsp. lime juice if desired.
5
Cook the Chicken: Place a medium pan over medium heat. Add 2 tsp. olive oil and chicken to hot pan and cook 5-8 minutes per side, or until chicken is golden brown and reaches a minimum internal temperature of 165 degrees. Remove to a plate and let rest 5 minutes. Loosely tent with foil to keep warm until plating.
6
Plate the Dish: Place charred cauliflower and pineapple-pepper salsa on a plate. Arrange chicken on top. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • Wait until cauliflower chars to a deep brown before removing from oven. This deep caramelization heightens its sweet and savory flavor. • When adding lime juice to roasted cauliflower, start by adding 1 tsp., taste, and add more if desired. the recipe before you start–we promise it will be time

Ingredients

Instructions