This is a sponsored conversation written by me on behalf of Bertolli. The opinions and text are all mine.
Basil Kumquat Chicken with Purple Cauliflower Mash–this elegant meal contains just 5 ingredients! Olive oil, fresh basil, kumquats, chicken and purple cauliflower (and salt and pepper, but I’m not counting that as an “ingredient”). Who knew that such simple ingredients could come together and make such a flavorful dinner?
Basil Kumquat Chicken with Purple Cauliflower Mash
One of my favorite things to “play” in the kitchen is the game where you give me certain ingredients (that may or may not go together) and I come up with something to make with them. That’s exactly what I did with this recipe. I started with some chicken breasts which I cut up into the size of chicken tenders.
Then I created an amazing dressing that started with high quality Bertolli® Organic Extra Virgin Olive Oil. Labeled with the USDA Organic seal, Bertolli® Organic Extra Virgin is made from organic olives and produced using organic farming standards. Its intense, full-bodied flavor is great for dips or as a finish on meats, pasta and vegetables. Bertolli’s passion and expertise has unlocked the transformative power of olive oil! We often think of olive oil as “just another ingredient” but it’s truly the star of this dish. Make sure to pick up some Bertolli Olive Oil at your local grocery store and get creative in the kitchen.
Some tart and sweet kumquats, freshly picked garden basil, garlic cloves and salt and pepper went into the blender as well. I drizzled this mixture over the chicken and the flavors were infused into the chicken as it baked in the oven.
While the chicken cooked I made a simple cauliflower mash using a vibrant head of purple cauliflower. I decided to do this in the Instant Pot but you could easily cook the cauliflower on the stove as well. I added a little Bertolli® Organic Extra Virgin Olive Oil and salt and pepper to the cauliflower after it was cooked for some flavor and then mashed it with my potato masher. I like a little texture and consistency in my mashed potatoes and mashed cauliflower so I decided not to totally puree it.
After the chicken was cooked through I plated everything up and thoroughly enjoyed a simple but totally delicious meal. My kids kept saying how much they liked the chicken. When my husband had been working late so he wasn’t able to try the chicken until the next day for lunch. He also was surprised at how awesome the chicken went with the olive oil, kumquat and basil.
Basil Kumquat Chicken with Purple Cauliflower Mash
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 6 servings 1x
Description
A simple meal that contains only 5 ingredients but packs a lot of flavor. You’ll love the chicken that has been cooked with olive oil, basil, garlic and kumquats and a colorful side of purple cauliflower.
Ingredients
For the chicken:
- 1 3/4 lbs boneless, skinless chicken breasts
- 3 oz Bertolli Organic Extra Virgin Olive Oil
- 1/4 cup packed basil (fresh)
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 4 kumquats, sliced in half with seeds removed
- 2 garlic cloves, peeled
For the cauliflower mash:
- 1 head purple cauliflower
- 1 cup water
- 2 garlic cloves, peeled
- 1 tsp kosher salt, divided
- 1 Tbsp Bertolli Organic Extra Virgin Olive Oil
- 1/4 tsp black pepper
Instructions
- Cut the chicken into the size of chicken tenders. Place on a baking sheet.
- Combine the olive oil, basil, kosher salt, pepper, kumquats and garlic in a blender. Blend until combined. Drizzle the dressing over the chicken.
- Bake the chicken in the oven at 350° F for 20-22 minutes.
- While the chicken is cooking make the cauliflower mash. I used my Instant Pot for this process.* Cut the cauliflower into florets and discard the stem and leaves. Place the cauliflower in the Instant Pot. Pour in 1 cup of water, 2 garlic cloves and 1/2 tsp of kosher salt. Cover and cook on high pressure for 3 minutes, make sure the valve is set to sealing. Once the timer goes off release the pressure by moving the valve to venting. Drain off all the water, use a colander. Then add 1 Tbsp olive oil, 1/2 tsp kosher salt and black pepper into the pot with the cauliflower. Mash with a potato masher, until it reaches your desired consistency.
- Once chicken is cooked through place it on a platter and drizzle with any of the dressing that is on the baking sheet. Serve with the mashed cauliflower.
Notes
*If you don’t have an Instant Pot you can simply boil the cauliflower on the stove top until it is very tender. Drain off the water and follow the directions above.
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This is a sponsored conversation written by me on behalf of Bertolli. The opinions and text are all mine.
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