Now that summer is over and our schedules are a bit more manageable I will be spending a lot more time in the kitchen. Instead of simply grilling some sort of meat and vegetables I am actually making a list each week and doing more food prep. It feels good to be back in the kitchen! Last night I made roasted red pepper and ricotta chicken with cauliflower puree and it was delicious.
A random fact about Scott, he hates potatoes. He will eat french fries but put any other potato in front of him and he will push it away. But I really like mashed potatoes, they aren’t something I eat often but they are so good. Our compromise? Cauliflower puree with a bit of butter. It gives me the texture that I love while still getting a great serving of vegetables.
When you top the puree with the chicken with ricotta and red peppers you get a pretty tasty dish. The ricotta coats the chicken and it stays incredibly juicy. Yum! I am having the leftovers for lunch today and can’t wait.
Roasted Red Pepper and Ricotta Chicken with Cauliflower Puree
Prep Time: 10 minutes
Cook Time: 15 minutes
Keywords: entree chicken
6066511Ingredients (Serves 2)
- 4 chicken breasts, pounded thin
- 1/2 cup ricotta cheese
- 1 small jar roasted red peppers, chopped
- Salt/Pepper
For the Cauliflower Puree
- 1 head cauliflower, chopped
- Zest of 1 lemon
- Juice of 1/2 lemon
- 2 tbsp butter
- Salt/Pepper
Instructions
Heat a large skillet over medium heat, add chicken breasts and cook for 3-4 minutes on each side. Or until chicken is cooked through.
Spoon ricotta and peppers over chicken, cook until cheese is melted.
Top with salt/pepper
For the Cauliflower Puree
Place chopped cauliflower in a large microwave safe bowl. Steam for 5-6 minutes.
In a food processor or blender add in cauliflower, lemon zest, lemon juice and salt/pepper. Pulse until smooth.
Pour onto plates and top with butter.
Serve chicken with cauliflower puree
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