Roasted Chicken with Hearty Cauliflower Bake
Instead of gratin potatoes, why not give this cheesy cauliflower and root veggie bake a try?
Equipment
- Cutting Board
- Chef Knife
- Sheet Tray
- Saute Pan
- Tongs
- Thermometer
- Heat resistant spoon/spatula
- Baking Dish
Ingredients
- 1 each Chicken Breast halved
- 1/2 Tbsp Poultry Seasoning
- 1/4 each Cauliflower chopped
- 1 each Parsnip peeled, diced
- 1 each Turnip diced
- 1/4 each Onion diced
- 1/2 cup Milk 2% or whole
- 1 oz Parmesan Cheese
- 1 Tbsp Flour
- 1 Tbsp Butter
- 1 Tbsp Thyme chopped
- 1/2 Tbsp Sage chopped
- Olive Oil as needed
- Salt as needed
- Pepper as needed
Instructions
- Preheat the oven to 375 F.
- Season chicken with oil, salt, pepper, 1/2 the herbs. Roast in the oven until an internal temp of 165 F, about 30-40 minutes.
- Heat a saute pan with a little oil and add in the onions, parsnip, turnip cauliflower, herbs, salt and pepper. Cook 2-4 minutes. Add in the flour and stir together. Stir in the milk and bring to a boil. Simmer and reduce to a thicker sauce consistency. Stir in the cheese and adjust seasoning.
- Pour into a baking dish and bake for 15-30 mins
- Let the cauliflower bake sit for 5 minutes to rest before serving
- Serve & Enjoy!
Nutrition
Calories: 168kcalCarbohydrates: 8gProtein: 8gFat: 12gSaturated Fat: 7gCholesterol: 31mgSodium: 306mgPotassium: 102mgFiber: 1gSugar: 3gVitamin A: 582IUVitamin C: 6mgCalcium: 272mgIron: 1mg
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