Roasted Rosemary Chicken and Cauliflower
Roasted Rosemary Chicken and Cauliflower with Herbed Brown Rice and a Balsamic Tomato Salsa
INGREDIENTS
Rosemary Chicken
4 Pieces of chicken, boneless skinless chicken breast or thighs
1 1/2 Tbsp Rosemary, Finely Chopped
2 cloves Garlic, MInced
1 tsp Lemon juice
3 tbsp Olive oil
½ tsp Kosher Salt
¼ tsp Pepper
Herbed Cauliflower
2 cups cauliflower florets
1 tsp Old Bay
1 tsp Italian Seasoning blend
1/2 tsp kosher salt
1 tbsp olive oil
Herbed Brown Rice
1 cup Brown Rice, Rinsed
2 Garlic Cloves, Mincee
1 tsp fresh oregano, Minced
Stems of Oregano, Basil, Rosemary
1 tsp Kosher Salt
¼ tsp Black Pepper
1 tsp Olive Oil
12-16 oz Chicken Stock
Balsamic Tomato Salsa
1 cup Tomatoes, Medium Dice
1 small Shallot, Small Dice
3 Garlic Cloves
2 tsp Balsamic Vinegar
1-2 Tbsp olive oil
8 Basil leaves Fresh, Chiffonade 2 leaves
¼ tsp black pepper
To Taste Kosher Salt
NEXT LEVEL TIP:
The recipe for this Rosemary Chicken is great for roasting, grilling or pan searing the chicken, if you want extra flavor marinate over night! it is also great cold in salads1
DIRECTIONS
Roasted Rosemary Chicken and Cauliflower with Herbed Brown Rice
Combine Rosemary, Garlic, 2 Tbsp Olive Oil (reserve 1 tbsp for cooking later), Lemon Juice, Salt and Pepper.
Rub Chicken down with Rosemary Mixture and set aside.
Preheat Oven to 350 Degrees Fahrenheit
On a cooking sheet combine, Cauliflower Florets, Old Bay, Italian Seasoning and 1 Tbsp Olive Oil, coating the Cauliflower evenly, and so that the cauliflower is in a single layer, making a ring on the cooking sheet, for the chicken to go in the center.
Heat Large Skillet on medium high, heat 1 Tbsp of olive oil.
Once hot lay marinated Chicken, smooth side to pan first, to sear chicken. Let cook 3-4 minutes, flip over and cook an additional 2 minutes, remove from pan and set on chicken with cauliflower. (Chicken can cover Cauliflower, but do not have the chicken overlap with chicken.)
With pan still hot add additional 1 tsp Olive Oil, Garlic, Kosher Salt Black Pepper and Oregano. Let cook 2 minutes, stirring constantly.
Add Brown Rice and cook about 3 minutes stirring occasionally.
Add Chicken stock so that the rice is completely covered by a ½ inch to 1 inch. Stir to incorporate.
Bring to a boil, Reduce to a simmer place stems on top of rice and cover.
Once Rice has begun simmering and is covered, place Cauliflower and Chicken in oven and Cook for 25-30 minutes or until chicken reaches an internal temperature of 165 degrees Fahrenheit.
When finished cooking remove from oven and let rest for 2-5 minutes before serving.
Rice should be done about this time as well.
Serve Chicken and Cauliflower over Herbed Brown Rice with Balsamic Tomato Salsa.
Balsamic Tomato Salsa
Combine ½ cup of tomatoes, Shallot, Garlic, 1 tsp Balsamic Vinegar, 6 Fresh Basil Leaves, and Black Pepper in a food processor.
Pulse food processor, until almost smooth, but with a slightly chunky consistency.
Add remaining Tomatoes, Balsamic Vinegar, and salt to taste.
Garnish with Basil Chiffonade.
NEXT LEVEL TIP:
This recipe requires a bit of timing with the rice and the roasting of the chicken and cauliflower. To ensure that everything is going to finish at the same time give your brown rice a head start by about 10 minutes, brown rice usually takes about 15 minutes longer to cook than white rice.
BONUS TIP!
The Balsamic Tomato Salsa makes for a great topping for bruschetta, as an appetizer or a side, just add a 1/2 cup of cubed fresh mozzarella cut the same size as the tomatoes, or Shaved Parmesan, and serve with some crostini or crackers!
Make sure to show off your results from using these recipes on Instagram. Be sure to tag me @chef.scotthamilton, and use the Hashtags #chroniclesofachef or #inspiringmyinnerfoodie. If you have any questions along the way, please reach out to me!