Garlic Chicken Breast

🥘 Ingredients

• black pepper
  ½ tsp
• boneless chicken breast with rib meat
  2 pieces
• brown chicken stock
  ¼ cup
• cream cheese
  2 oz
• dried chives
  1 tsp
• dried parsley
  1 tsp
• fresh basil
  1 tbsp
• garlic
  4 cloves
• granulated green onion
  1 tsp
• grated Parmesan cheese
  2 tbsp
• green beans
  1 c
• lemon juice
  1 tbsp
• olive pomace oil
  1 tbsp
• pine nuts
  1 tbsp
• red bell pepper
  1 unit
• red wine vinegar
  1 tsp
• riced cauliflower
  2 c
• sea salt
  1 tsp
• shredded Asiago cheese
  ½ cup
• spinach
  1 tbsp
• toasted garlic powder
  1 tsp
• unsalted butter
  2 tbsp
• white pepper
  ¼ tsp
• whole milk
  2 tbsp

🍳 Cookware

• large skillet
• medium saucepan
• small bowl

1. 1

   In a medium bowl, whisk together olive pomace oil , minced garlic , lemon juice , dried parsley , toasted garlic powder , dried chives , sea salt , black pepper , white pepper , and granulated green onion . Add boneless chicken breast with rib meat and coat evenly. Let marinate ⏱️ 10 minutes .

   olive pomace oil: 1 tbsp, garlic: 2 cloves, lemon juice: 1 tbsp, dried parsley: 1 tsp, toasted garlic powder: 1 tsp, dried chives: 1 tsp, sea salt: 1 tsp, black pepper: ½ tsp, white pepper: ¼ tsp, granulated green onion: 1 tsp, boneless chicken breast with rib meat: 2 pieces
2. 2

   Heat a large skillet over medium-high heat. Grill the chicken until golden brown and cooked through ⏱️ 6 minutes per side. Transfer to a plate and drizzle with melted unsalted butter and remaining garlic . Set aside to rest.

   unsalted butter: 2 tbsp, garlic: 2 cloves
3. 3

   In a medium saucepan , combine riced cauliflower , cream cheese , shredded Asiago cheese , whole milk , and brown chicken stock . Cook over medium heat, stirring frequently, until smooth and creamy ⏱️ 5 minutes . Season with salt and pepper to taste.

   riced cauliflower: 2 c, cream cheese: 2 oz, shredded Asiago cheese: ½ cup, whole milk: 2 tbsp, brown chicken stock: ¼ cup
4. 4

   For the pesto green beans, blend pine nuts , grated Parmesan cheese , fresh basil , spinach , and red wine vinegar in a small bowl until finely chopped. Toss green beans and sliced red bell pepper with the pesto mixture. Sauté in a skillet over medium heat until tender-crisp ⏱️ 8 minutes .

   pine nuts: 1 tbsp, grated Parmesan cheese: 2 tbsp, fresh basil: 1 tbsp, spinach: 1 tbsp, red wine vinegar: 1 tsp, green beans: 1 c, red bell pepper: 1 unit
5. 5

   Plate the Asiago cauliflower mash, slice the rested garlic chicken breast, and arrange on top. Serve alongside the pesto green beans. Refer to the back of the meal sleeve for precise heating instructions for your meal.