Lemon chicken with cauliflower rice and eggplant puree

Cauliflower rice is one of the ‘health fads’ that is just keeps popping up in my life. First it took over my instagram feed, then Donna Hay did a feature in her  fresh and light magazine, then it was featured in the “what’s hot” list in the local newspaper. Personally cauliflower usually brings up memories of overcooked, droopy, bland white broccoli, covered in cheese sauce. Not really my idea of a good time.

However I decided that I can’t shame it until I have tried it and my god I am hooked! None of weird textual stuff. This recipe is moreish and perfect for an easy weeknight fix up.

Ingredients:

Lemon Baked Chicken

  • One skinless chicken breast (per person)
  • Lemon – sliced thinly
  • Cracked Pepper

Cauliflower rice with herbs

  • One head of cauliflower
  • Handful of basil
  • Handful of chives
  • Handful of mint
  • Handful of coriander
  • 1tbsp lemon zest
  • 2 tbsp vinegar (I choose apple cider vinegar)
  • Dash of olive oil
  • Salt and pepper to taste

Eggplant Puree

  • Half a medium eggplant
  • 1/2 tsp Smoked paprika
  • Dash of olive oil
  • Chilli flakes (if you like a little heat)
  • Salt and pepper to taste

Preheat the oven to 180*C fanbake. While oven is warming, start with the lemon chicken. I like to wrap mine up in a baking paper parcel to keep the juices in. Lay chicken breast on the paper and lemon slices on top. Add a crack of pepper. Wrap up the parcel and up into the oven to bake for 20-25 mins.

(This is usually the point where I pour myself  glass of wine)

Half the eggplant and score the inner flesh. Drizzle a  little olive oil so that it soaks into the  scores. Sprinkle over smoked paprika and a pinch of chilli flakes. Place on a oven tray and into the oven. Depending on the size of the eggplant this takes about 8 mins to cook.

Chop the florets of cauliflower and disregard the stalks (you can blitz these if you like). Put florets of cauliflower into food processor and blitz until the texture resembles a rice like size. In a large frypan, add a dash of olive oil. Add ‘cauliflower rice’ . Sauté the cauliflower rice until warmed through and place in a mixing bowl (or serving bowl). Roughly chop up the herbs. You can really mix and match depending on what is in season or in the fridge. Add herbs and lemon zest to cauliflower rice. Add vinegar, salt and pepper to taste.

Take eggplant out of the oven. Chop of the stem and place the remainders of the eggplant into the blender. Blitz on high. If you need a little moisture add a splash of water at this stage. You want the eggplant to be a smooth spreadable consistency.

Check that the chicken is ready and if so remove from oven. Plate up. Have a sip of your wine and enjoy.

I served mine up with some cherry tomatoes that needed eating in my fridge.

I would love to hear how this turns out for you.

GeorgeJet x

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