Sunbasket.com embraces the farm-to-table concept and delivers 30-minute recipes and ingredients including premade sauces and spice blends to your doorstep in 100% recyclable boxes.
They are based in the USA and use 100% Organic and Non-GMO produce harvested at the peak of freshness. They use Antibiotic and Hormone-free meat as well.
Recipes are Nutritionist approved and include a variety to suit your type of diet, such as, Paleo, Gluten-free and Vegetarian options.
Here is the ‘Suga Modified’ version of sunbasket.com’s recipe for Roast Chicken Breasts with Spiced Cauliflower and Green Romesco:
Suga’s Tip: If you have any left over Romesco, serve it on your morning whole wheat/grain toast with a boiled egg.
Instructions:
1. Prep the Cauliflower
Heat oven to 425°F.
Cut the Cauliflower into 1-inch florets, discarding any leaves or thick stalks.
Combine the Cauliflower, paprika and 2 tsp. Olive oil. Season with salt and pepper, then toss.
2. Roast the Chicken and Cauliflower
*Ensure you spread the Cauliflower in an even layer beside the Chicken on the sheet pan
Roast until the Chicken is cooked through, then transfer to a plate and rest.
Continue roasting the Cauliflower until browned and tender, perhaps for an additional 6-8 minutes.
Return Cauliflower to bowl where it was tossed to cool slightly.
3. Cut and Cook Scallions
Cut and cook Scallions into 1-inch lengths and cook until charred for 3-4 minutes, then transfer to a plate.
4. Finish Cauliflower
Add Scallion, Parsley and Olives to the roasted Cauliflower and stir to combine.
Add a bit more salt and pepper.
5. Serve
Add the green Romesco and top with the Chicken, then serve Cauliflower and remaining Romesco on the side.
ENJOY!
Check out sunbasket.com for other healthy and fun recipes for Breakfast, Lunch and Dinner and see if they can deliver fresh ingredients to you!
Recipe Sourced from:
www.sunbasket.com
Healthy Cooking Made Easy
Ph: 855-204-7597
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