Chicken with Garlic Basil Tomato Sauce over Cauliflower Mash

If you follow the blog or my Instagram, you'll notice this sounds similar to the Sun-dried Tomato Chicken over Cauliflower Mash meal I made a few weeks ago, and it is. Both recipes came from PaleoLeap and both are equally as good... So helpful, I know. If you are a fan of fresh basil or a basil and tomato combo, or just like a quick and simple recipe, you will enjoy this one for sure. Also, my picture does not do this meal justice, so check out the original link for a good picture if you're unsure about making this one!

Chicken with Garlic Basil Tomato Sauce Recipe
Ingredients:

• 4 chicken breasts, boneless and skinless (or however many meals you are making - I used close to 2lbs of chicken)
• 5-6 Roma tomatoes, diced
• 3 cloves garlic, minced
• ¼ cup fresh basil, minced
• ¼ cup full-fat coconut milk (I increased to 1/2 cup)
• 1 tbsp. dried oregano (I increased to 2 tbsp)
• ½ tbsp. garlic powder (I increased to 1 tbsp)
• Cooking fat
• Sea salt and freshly ground black pepper

Directions:

1. Preheat oven to 375 F.
2. Sprinkle the chicken breasts with oregano, garlic powder, and salt and pepper to taste.
3. In a bowl combine the diced tomatoes, basil, garlic, and salt and pepper to taste.
4. Heat the cooking fat in a oven-proof skillet, and brown the chicken on each side for 2 to 3 minutes.
5. Remove chicken from skillet and pour in the tomato mixture.
6. Simmer the tomatoes for 5 to 6 minutes over medium heat, stirring constantly.
7. Return the chicken to the skillet. Transfer to the oven and bake for 20 to 25 minutes, or until chicken is cooked through.
8. While the chicken is cooking, baste with the tomato mixture every 10 minutes.
9. Remove from the oven once cooked and add the coconut milk to the tomato sauce, stirring until well combined.
10. Serve chicken topped with the tomato sauce.

Original recipe found here


Cauliflower Mash
Ingredients:

• 2 heads of cauliflower
• 1/2 cup coconut milk (I use the thick part at the top of the can, then slowly add a little bit more of the liquid part if needed)
• 2 tsp Garlic Powder (this is an estimate, I sprinkled in a little at a time until it was to my liking)
• Sea salt and freshly cracked pepper to taste

Directions:

1. Bring a large pot of water to a boil.
2. Cut the cauliflower into florets. Place in the boiling water and cook for anywhere from 10 to 15 minutes, until the cauliflower is tender. Check this by poking it with a fork.
3. Strain the cauliflower from the water and place into your food processor. Add the coconut milk, garlic powder, salt and pepper. Blend until smooth in texture. Taste the mash and adjust the spices to your liking if needed!