Chicken Peperonata with Mashed Cauliflower

2:47 PM


On most weeknights in our house, we eat some combination of chicken and vegetables. Given how often we do this, we have to get creative with the types of vegetable accompaniment we serve. Here we served chicken thighs over roasted garlic mashed cauliflower, and topped it with a mixture of peppers and onions sautéed in vinegar for a super comforting weeknight meal full of flavor. The brightness of the peperonata works perfectly with the mellow roasted garlic flavor of the mashed cauliflower, and will leave you asking for seconds. This recipe may sound like a lot of steps, but it's quicker and easier than you might think.

Chicken Peperonata with Mashed Cauliflower
Serves 2

1 15oz Bag frozen cauliflower, thawed
3-4 Garlic cloves, peeled
1 Tbsp butter
1/2 Cup Greek yogurt
1lb Boneless, skinless chicken thighs
1/2 Red bell pepper, cut into strips
1/2 Yellow bell pepper, cut into strips
1/4 Red onion, cut into strips
2 Tsp minced garlic
1 Poblano pepper, cut in to thin strips (optional)
1/4 Cup Red Wine Vinegar
Fresh Basil, for serving

1. Preheat oven to 400 degrees. Roast cauliflower and garlic cloves covered by aluminum foil on a baking sheet for 20 minutes. After 20 minutes, remove foil and roast uncovered until cauliflower and garlic begin to brown.
2. Brown chicken thighs in a small amount of olive oil over medium high heat, and then transfer to a foil-lined baking sheet.
3. Place cauliflower and garlic in a food processor with butter and yogurt and process on high until smooth. Season to taste with salt and pepper.
4. Place chicken in oven to finish cooking. Add peppers, onions, and garlic to the pan used to brown the chicken, and sauté over medium heat. Once onions become translucent, add vinegar to pan and stir, scraping up any browned bits. Cover pan, and allow to simmer until vinegar is nearly gone.
5. Once chicken is cooked through, serve over mashed cauliflower, and top with peperonata mixture and fresh basil.


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