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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.

1 serving · 7 ingredients · 5 steps

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Spiced Pan-Seared Chicken Breast with Cauliflower Purée, plated and ready to serve. — The finished recipe. Spiced Pan-Seared Chicken Breast with Cauliflower Purée

Ingredients 1 to 6 for spiced pan-seared chicken breast with cauliflower purée arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 7 for spiced pan-seared chicken breast with cauliflower purée arranged separately on a dark worktop. — Ingredients 7 to 7. 4 sprays Olive oil spray

Spiced Pan-Seared Chicken Breast with Cauliflower Purée, preparation step 1: Season the chicken generously with your spice blend and rest it at room temperature while you steam the cauliflower until completely tender. — Step 1. Season the chicken generously with your spice blend and rest it at room temperature while you steam the cauliflower until completely tender.

Spiced Pan-Seared Chicken Breast with Cauliflower Purée, preparation step 2: Blend the cauliflower with the almond milk until silky, season, and keep warm. — Step 2. Blend the cauliflower with the almond milk until silky, season, and keep warm.

Spiced Pan-Seared Chicken Breast with Cauliflower Purée, preparation step 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. — Step 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.

Spiced Pan-Seared Chicken Breast with Cauliflower Purée, preparation step 4: Boil the potato until tender and blanch the baby corn and asparagus for 2 minutes so they stay crisp. — Step 4. Boil the potato until tender and blanch the baby corn and asparagus for 2 minutes so they stay crisp.

The finished spiced pan-seared chicken breast with cauliflower purée. — Step 5. Spoon the purée onto the plate, fan the sliced chicken over it, and arrange the potato and vegetables alongside.

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