Contents of your meal kit:
chicken
cauliflower
almonds
grapes
parsley
gouda
sherry vinegar soaked raisins
Equipment needed: baking sheet, nonstick skillet
Finishing steps:
- Preheat oven to 425. While the oven is preheating, break any particularly large chunks of cauliflower into smaller pieces. On a baking sheet, toss cauliflower with olive oil, salt & pepper.
- Once oven has heated, roast cauliflower for 10 minutes. Toss roast an additional 7-10 minutes.
- Meanwhile, heat a small amount of oil in a nonstick skillet over medium heat. Season both sides of chicken with salt & pepper. When oil is hot, add chicken to skillet and cook about 5 minutes per side or until cooked through.
- While chicken is cooking, slice grapes in half. Pull parsley leaves from stems and roughly chop. Crumble the cheese.
- When the cauliflower is done, top with vinegar soaked raisins, toss and divide between plates.
- Top cauliflower with grapes, gouda and parsley. Serve alongside seared chicken.