When one of our clients first arrived at Accord, they shared that they couldn’t imagine giving up fried chicken and mashed potatoes. Our chef got to work creating a version that honored their comfort food craving while aligning with Accord’s metabolic approach. The result was this delicious, nourishing dish.
Ingredients
- 1 pound boneless skin-on chicken breast
- ¼ cup avocado oil
- Salt and pepper to taste
- 4 tbsp butter
- ⅛ cup fresh parsley, chopped
- 12 ounces fresh green beans
- 1-pound bag frozen riced cauliflower
- ¾ cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
- 1 tsp onion salt
- 1 tsp garlic salt
- 1 tbsp fresh or dry parsley
Instructions
- In a bowl, toss chicken with salt and pepper.
- Preheat oven to 425°F.
- Heat avocado oil in a skillet over medium-high. Once hot, place chicken skin-side down. Cook ~4 minutes until browned, then flip and sear the other side.
- Transfer chicken to a sheet pan with a rack and roast in the oven for 8 minutes.
- In a medium saucepan, combine cauliflower rice, cream, butter, and seasonings. Cook over medium heat until cream reduces slightly and cauliflower is tender (about 10 minutes).
- Remove from heat, stir in parsley, and blend with an immersion blender until smooth.
- Boil trimmed green beans until tender. Drain and toss with melted butter, parsley, salt, and pepper.
- Plate the chicken with cauliflower purée and green beans, and serve warm.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 4
