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Mustard seed chicken breasts with Brussels sprouts and cauliflower mash

Posted on February 6, 2016

Mustard seed chicken breasts with Brussels sprouts and cauliflower mash

We ate well last night. Most importantly, it tasted delicious. But it was also healthy, at least healthier than those fried pickles that we had at lunch. BTW, how good are fried pickles? The best.

This post, though, is about dinner: our tasty, wholesome, simple-to-make dinner. For the chicken and Brussels sprouts, we took inspiration from this recipe from Cooking Light. We had particularly thick chicken breasts, so we left them in the oven an extra five minutes.

Brussels sprouts on the stove

Cauliflower mash is something that we’ve mastered. If you’ve never had it, don’t despair. We understand that the two words, “cauliflower” and “mash,” when combined may not sound instantly appealing. But, it’s so good; we promise. Here’s how we make it.

Ingredients

  • A small head of cauliflower
  • Two tablespoons of unsalted butter
  • 1/3 cup of low fat cream cheese
  • Two cloves of garlic, minced
  • 1/2 teaspoon chicken bouillon
  • One sprig of fresh rosemary, stripped
  • Greek yogurt (optional)
  • Grated parmesan reggiano cheese (optional)

Directions

We chop the cauliflower into medium-sized pieces. We steam it by microwaving it for three minutes in our Lekue Steam Case. We put the cauliflower in our Blendtec blender. We add the butter, cream cheese, garlic, and bouillon and blend for about 25 seconds. We scrape down the edges of the blender with a spatula and blend it for another 25 seconds. We add the rosemary and hit the pulse button three to five times for one second at a time. Serve it up!

If you prefer a creamer mash, add Greek yogurt. For a richer mash, add grated parmesan reggiano cheese.

The chicken breasts, Brussels spouts, cauliflower mash and mustard seed sauce made for a lovely dinner. It almost caused us to forget about those fried pickles. Almost. Luckily, life is all about moderation and balance.

Mustard seed chicken breasts with Brussels sprouts and cauliflower mash

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