Chicken and Cauliflower with Mushroom Sauce

Ingredients

• 3 chicken breasts
• 4 tablespoons lemon juice
• 2 tablespoons minced garlic
• 1 teaspoon dried thyme
• 1 teaspoon rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Olive oil
• 1/2 head cauliflower

Creamy Mushrooms Sauce

• Olive oil
• 8 oz. sliced mushrooms
• 2 tablespoons minced garlic
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup heavy cream
• 1 teaspoon nutmeg
• Salt and black pepper
• 1/2 cup shredded parmesan cheese

Directions

Chicken

1. Cut chicken into chunks. Add to large ziplock bag with lemon juice and some salt. Place in fridge for 15 minutes
2. Add garlic, thyme, rosemary, and pepper to ziplock bag. Coat the chicken evenly
3. Heat some olive oil in a pan over medium-high heat and cook chicken until no longer pink in center
4. Transfer to a plate and cover to keep warm. Set aside

Cauliflower

1. Preheat oven to 400 degrees and line baking sheet with parchment paper
2. Chop cauliflower into florets and place on baking sheet. Roast for about 15 to 20 minutes until cooked and tender but still a little crisp

Creamy Mushrooms Sauce

1. On the same pan add some olive oil and the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes)
2. Add the garlic, thyme and rosemary. Saute until fragrant (about 1 minute)
3. Stir in heavy cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Add nutmeg and parmesan cheese and allow cheese to melt while occasionally stirring
4. Return chicken to the pan and mix well. Season with salt and pepper to taste. Serve over cooked cauliflower and top with more parmesan cheese