20-minute meal: Grilled chicken with cauli and leek mash and crispy kale

Chicken on Cauli and leek mash with crispy greens

Serves 2

Ingredients:

400g cauliflower, florets and stems, roughly chopped
olive oil
4g dill, roughly chopped
4 leeks, trimmed, cleaned and roughly sliced
salt and pepper
butter
120g kale, roughly sliced
240g broccoli florets, halved
25g ginger, peeled and grated
½ lemon, juice and zest
2 chicken breasts
cooking oil

Method:

  1. Preheat the oven to 200 degrees centigrade and prep your ingredients as listed. 
  2. Place cauliflower and leek on a greased or tinfoil-lined baking tray. Drizzle with olive oil, chopped dill, salt and pepper, and toss together. Place in the oven for about 15-17 minutes until cooked. 
  3. Remove from the oven and place in a bowl along with a generous knob of butter. Blend with a stick blender until smooth (this can also be done in a normal blender). Season further with salt and pepper and set aside. 
  4. Place a pan over a low-medium heat along with a generous drizzle of olive oil. When hot, add the kale and broccoli. Toss through and sauté for 3 minutes, before adding ginger and lemon juice and zest for the final minute. Season with salt and pepper. Set aside.
  5. Rub chicken in a drizzle of cooking oil and salt and pepper. Place a pan over a medium heat. When hot, cook your chicken for 3-4 minutes per side until golden on the outside and cooked through on the inside. Slice open to check, before allowing it to rest for 1 to 2 minutes. Slice it up after resting. 
  6. Plate your hot cauli and leek mash alongside your crispy greens. Top with your chicken and  serve.
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