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
Units
Scale
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.