Cool days call for warming one pot meals. We're loving the color and texture of Romanesco cauliflower in this Lemon Artichoke Chicken dish. Super healthy. Decidedly delicious.
4-6 chicken boneless thighs
1 Tablespoon Bella Cucina Wild Oregano & Sage Salt
2 Tablespoons extra virgin olive oil
1 yellow onion, chopped
1 carrot, chopped
1 can (13 oz./about 2 cups) unsweetened coconut milk (preferably without guar gum)
1 cup chicken stock
1/4 cup Bella Cucina Lemon Artichoke Pesto
1 small head Romanesco Cauliflower, cut into 8 -10 pieces
PREPARATION: Preheat oven to 375 degrees F
Season the chicken with salt on both sides.
In a large saute pan, heat the olive oil over medium high heat. Sear the chicken breasts on one side until browned, about 2-3 minutes. Turn over and sear on other side until browned. Remove from the pan onto a plate.
In the same pan, add the onions and carrots. Cook over medium heat until the mixture is soft and caramelized , stirring often, about 8-10 minutes. Add the chicken back to the pan with the coconut milk, stock, pesto and cauliflower. Bring to a boil. Reduce liquid by 1/4. Cover and place in preheated oven and cook for 35-40 minutes, until chicken is tender and liquid has thickened.
Serve as is or over cooked quinoa, polenta or rice.