Blackened Chicken and Cauliflower "Grits"
August 8, 2024 • 0 comments
Yield: 2 servings | Prep and cook time: 25 minutes
- Prep Time:
- Cook Time:
- Servings: 2
Ingredients
- (1/4 head) Cabbage, shredded
- (1 whole) Roma tomato, diced
- (2 Tbsp) Fresh cilantro, chopped
- (1 oz) Apple Cider Vinegar
- (1 oz) Olive Oil
- (1 tsp) Blackening Spices
- (8 oz) Riced cauliflower
- (1 oz) Shredded sharp cheddar cheese
- (2) Boneless, skinless chicken breasts
- (1 oz) Cream cheese
- (3 Tbsp) Almond flour
- (1 oz) Mayonnaise
- (1 oz) Spicy brown mustard or Dijon mustard
Directions
- Make slaw with cabbage and tomato. Mix 1 oz of olive oil, 1 oz of apple cider vinegar, and 2 Tbsp of chopped cilantro. Toss in slaw to combine.
- Pat chicken dry, season with blackening spices, salt, and pepper. Heat about 1 and 1/2 Tbsp of olive oil in a medium sauté pan over medium-high heat. Cook 3-5 minutes on each side, or until fully cooked. Transfer to cutting board to rest 3 minutes.
- Heat 1 and 1/2 Tbsp of olive oil in pan used for chicken over medium heat. Add riced cauliflower to pan, season with salt and pepper, cook 2-3 minutes until tender. Add 1/2 cup of water, cook 3-4 minutes until liquid has cooked off. Remove from heat. Add sharp cheddar cheese, cream cheese, almond flour, and 2 Tbsp of butter. Stir until all have melted and combined. Season with salt and pepper.
- Mix mayonnaise and Dijon mustard together. This with a bit of water if needed.
- Divide cauliflower "grits" between plates, top with sliced chicken, drizzle with creole Dijonaise to taste. Serve cabbage slaw on the side.
