Blackened Chicken & Cauliflower Grits

Name: Blackened Chicken & Cauliflower Grits with Lemon Pan Sauce & Roasted Green Beans
Yield: 2 servings
Cuisine: Cajun
Ingredients: 6 oz Green Beans; 2 tbsp Cream Cheese; 2 unit Chicken Stock Concentrate; 1 Lemon; 1 clove Garlic; 6 oz Cauliflower; 1/4 cup Monterey Jack Cheese; 10 oz Chicken Cutlets; 1 tbsp Blackening Spice; tsp Black Pepper, tsp; 2 tbsp Butter, tbsp; 1 tbsp Cooking Oil, tbsp; tsp Salt, tsp

with Lemon Pan Sauce & Roasted Green Beans

By Recipe0 System

Grits are a Southern staple, but the classic side gets a health-nut twist tonight. Enter: Cauliflower grits. Granules of cauliflower rice take on the flavor of blackening spices with a texture that’s reminiscent of traditional grits. Our chefs also put the same seasoning on tonight’s chicken, because everything on the plate deserves a little Southern-style heat. A lemon pan sauce and green beans round out the meal. Fix a plate and start pillin’ on the goodness!

Cajun

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Green Beans
2 tbsp Cream Cheese
2 unit Chicken Stock Concentrate
1 Lemon
1 clove Garlic
6 oz Cauliflower
1/4 cup Monterey Jack Cheese
10 oz Chicken Cutlets
1 tbsp Blackening Spice
tsp Black Pepper, tsp
2 tbsp Butter, tbsp
1 tbsp Cooking Oil, tbsp
tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim green beans if necessary. Peel and mince or grate garlic. Zest and quarter lemon.
2

Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 12-15 minutes.
3

Meanwhile, heat a drizzle of oil in a medium pan over medium heat. Add cauliflower rice and garlic; season with half the Blackening Spice, salt, and pepper. (You’ll use the remaining Blackening Spice in the next step.) Cook, stirring occasionally, 2-3 minutes.

Stir in ¼ cup water and half the stock concentrates (you’ll use the rest later). Cook, stirring occasionally, until cauliflower is tender and liquid has cooked off, 3-4 minutes.

Remove from heat.
4

Pat chicken* dry with paper towels. Season all over with remaining Blackening Spice, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.

Remove from pan and set aside to rest.
5

Heat same pan over medium- high heat. Add ¼ cup water (1⁄3 cup for 4 servings), remaining stock concentrates, and a squeeze of lemon juice; cook until liquid has mostly reduced, 2-3 minutes.

Remove from heat; stir in 1 TBSP butter (2 TBSP butter for 4) and a pinch of lemon zest. Stir until butter melts. Season with salt and pepper to taste.
6

Return pan with cauliflower grits to medium heat; stir in Monterey Jack, cream cheese, and 1 TBSP butter (2 TBSP for 4 servings) until melted and fully incorporated. Season generously with salt and pepper to taste.

Slice chicken crosswise.

Divide green beans and cauliflower grits between plates. Top cauliflower grits with blackened chicken. Drizzle pan sauce over chicken and serve.

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