Roast Chicken with Sun-dried Tomato Pesto & Cauliflower Mash Recipe

5 from 1 vote

A delicious Paleo meal of chicken roasted in the oven with herb on a bed of mashed cauliflower and topped with a divine sundried tomato pesto.

Course Main Course

Cuisine American

Keyword cauliflower, chicken, mashed, sun-dried tomato

Prep Time 15

Cook Time 1

Total Time 1 15

Servings people

Calories 1144kcal

Cost 7

Preheat your oven to 375 F.
Place the chicken breast in a baking dish and pierce the meat with a fork on both sides. Drizzle with the cooking fat and season with salt, peppers, and dried herbs.
1 boneless skinless chicken breast, 2 tablespoon Paleo cooking fat, Sea salt and freshly cracked black pepper to taste, A pinch or two of your favorite dried herbs
Bake for 35 to 45 minutes or until the juices run clear.

Bring a large pot of water to a boil.
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.
1 head cauliflower
Strain the cauliflower from the water and place it back into the pot. Add the cooking fat, coconut milk, garlic, salt, and pepper. Mash the mixture by using a hand blender, or pour everything into a blender. Blend until smooth in texture.
¼ cup Paleo cooking fat, ¼ cup coconut milk, 2 cloves garlic, Sea salt and freshly cracked pepper to taste