Roasted Chicken with Vegetables

Ingredients

• 1 Cauliflower Head
• 5 oz Grape Tomatoes
• 2 Parsley Sprigs
• 1 Lemon
• 2 Garlic Cloves
• 2 Boneless Skinless Chicken Breasts
• 5 oz Spinach
• 1 ½ oz Shaved Parmesan
• ½ oz Butter
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Roasted cauliflower is: definitely having a moment for both professional and home chefs, but it’s no brassica-come-lately. Mark Twain referred to cauliflower as “cabbage with a college Medium Oven-Safe Pan

2. 2

   Prepare the Ingredients: produce and pat dry. Remove leaves from cauliflower head, core, and cut into bite-sized florets. Halve tomatoes. Stem and mince parsley. Zest half the lemon. Halve lemon and cut two thin slices off ends. Mince garlic. Rinse chicken breasts, pat dry, and season with a pinch of salt and pepper.

3. 3

   Roast the Cauliflower: Combine cauliflower florets, 1 Tbsp. lemon juice, 1 Tbsp. olive oil, and half the minced garlic (reserving remaining of salt and pepper. Roast 25 minutes, or until tender and caramelized. Remove from oven and set aside.

4. 4

   Prepare the Spinach Stuffing: Heat 1 tsp. olive oil in a medium oven-safe pan over medium heat. Add remaining garlic and cook for 30 seconds, until aromatic. Add spinach and tomatoes, and cook 1-2 minutes, or just until spinach has wilted. Squeeze remaining juice from lemons into pan (to taste). Add half the Parmesan cheese (reserve the rest for garnish) and a pinch of salt and pepper. Transfer to a plate and set aside to cool. Wipe pan

5. 5

   Prepare and Sear the Chicken: Make a horizontal slice halfway through each chicken breast so it can be opened like a book. This technique is known as “butterflying,” and in addition to making it possible to add stuff- ing, makes the chicken cook more quickly. Stuff chicken with the sautéed spinach and tomato mixture. In same oven- safe pan used to prepare the spinach mixture, melt butter over medium-high heat. Add stuffed chicken breasts and cook for 2-3 minutes, or until golden brown on first side.

6. 6

   Finish Cooking the Chicken: Flip chicken and top each with a lemon round. Place pan in oven and roast for 10 minutes, or until a minimum internal temperature of 165 degrees is reached. Using a dry towel or oven mitt, remove chicken from oven and set aside.

7. 7

   Plate the Dish: Place a stuffed chicken breast on the plate and serve with roasted cauliflower florets. Garnish with fresh parsley, remaining shaved Parmesan, and lemon zest.