5 Ingredient Monday: Seared Chicken Thighs over Cauliflower Puree
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 3
- salt and pepper to taste
- 1 teaspoon garlic powder
- 1 small yellow onion chopped
- 1 large head of cauliflower cut into florets
- 4 tablespoons of fat divided (coconut oil ghee, butter, bacon fat, etc.)
- 3 chicken thighs (i used skinless and boneless) pounded to 1/4 inch*
- 3 cups sliced button mushrooms
- Carbohydrate 17.69796 g
- Cholesterol 0 mg
- Fat 0.310426666666667 g
- Fiber 7.48906667423248 g
- Protein 5.95746666666667 g
- Saturated Fat 0.05306 g
- Serving Size 1 1 Serving (304g)
- Sodium 109.736190972222 mg
- Sugar 10.2088933257675 g
- Trans Fat 0.09268 g
- Calories 82 calories
Cut cauliflower into florets and steam cauliflower. On the stove top or in the microwave. However you'd like. Steam until fork tender.Place a large pan over medium-high heat. Add 2 tablespoons of fat to the pan. Sprinkle pounded chicken thighs with about ½ teaspoon of garlic powder, salt and pepper. Once pan is very hot, place chicken thighs in the pan. Cook thighs on both sides for 5-7 minutes, until browned and cooked through.While chicken thighs are cooking, place another large pan over medium heat. Add 2 tablespoons of fat to the pan then add onions.Once onions become translucent, add mushrooms along with ½ teaspoon of garlic powder and salt and pepper. Cook until mushrooms become soft, about 5 minutes.While the mushrooms and onions cook, place soft cauliflower in a blendtec with a bit of salt and puree until smooth. I had to add a tablespoon of water to the cauliflower to help it puree.Then just stack away: cauliflower, chicken and mushrooms and onions.
