fbpx Salt And Pepper Grilled Chicken With Cauliflower Citrus Topping | Recipes
Close Menu
source image

Salt and Pepper Grilled Chicken with Cauliflower Citrus Topping


The unique cauliflower/apricot garnish adds a refreshing component to a basic grilled chicken cutlet. We kept noshing the cauliflower and then I didn’t have enough! You’re going to love it!


1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and spray with cooking spray.
2. Combine chicken cutlets, olive oil, and seasoning in a bowl, mixing to coat. Lay on baking sheet and cover loosely with parchment paper. Bake for 20 minutes or until done. Remove from oven.
3. Alternatively, heat a grill pan. Spray with cooking spray and drizzle with a little oil. Grill for four to five minutes on each side, or until ready. Set aside.
4. Combine cauliflower, apricots, shallots, celery, and dried cranberries in a large bowl, mixing well. Add all remaining ingredients and mix together well. Taste and adjust seasonings if necessary.

To Serve

1. Place a cutlet on a plate. Top with a generous amount of cauliflower mixture, or serve it on the side.


Styling and Photography by Devorah Applegrad