Spiced Pan-Seared Chicken Breast with Cauliflower Purée

Make spiced pan-seared chicken breast with cauliflower purée, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
280 g Chicken breast (Weighed raw.)
150 g Cauliflower
30 g Unsweetened almond milk
180 g, boiled Potato
79 g Baby corn
56 g Asparagus
4 sprays Olive oil spray
Ingredient notes on the recipe page.

METHOD
1. Season the chicken generously with your spice blend and rest it at room temperature while you steam the cauliflower until completely tender.
2. Blend the cauliflower with the almond milk until silky, season, and keep warm.
3. Spray a hot pan with olive oil and sear the chicken 4–5 minutes per side until golden, then rest it for 5 minutes before slicing.
4. Boil the potato until tender and blanch the baby corn and asparagus for 2 minutes so they stay crisp.
5. Spoon the purée onto the plate, fan the sliced chicken over it, and arrange the potato and vegetables alongside.

Contains tree nuts.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/spiced-chicken-cauliflower-puree

AI-generated images illustrating the recipe.

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