Solo: Tuscan Chicken

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Solo: Tuscan Chicken

Roasted cauliflower and tomato salad with an anchovy dressing, topped with tender chicken.

Ingredients to serve 1

  • ¼ x cauliflower – cut into florets
  • ¼ tsp x fennel seeds
  • 5g x anchovies – chop finely
  • ¾ tsp x capers – chop roughly
  • ½ tbsp x red wine vinegar
  • 1 x tomato – dice (½ cm)
  • 1 stick x celery – dice finely
  • 3g x fresh basil – tear leaves
  • 150g x chicken fillets
  • ¼ tsp x paprika
  • 20g x hard cheese – grate finely
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Cauliflower: Place florets on a tin foil lined baking tray with a drizzle of olive oil. Coat with the fennel seeds, season with salt and pepper, then mix and arrange in a single layer. Roast for 15 minutes until golden and cooked, but with a slight bite. Remove and allow to cool down slightly.

Step 3

Chicken: Place a pan on medium-high heat with a drizzle of olive oil. Coat the chicken in paprika and season with salt and pepper. Add to the hot pan and cook for 5 minutes, until lightly golden and cooked through.

Step 4

Anchovy dressing: Mix together anchovies, capers and red wine vinegar. Whisk in olive oil (2 tbsp for 4; 1 tbsp for 2; ½ tbsp for 1) and season with pepper (no salt).

Step 5

Salad: Mix together the tomato, celery, basil and roast cauliflower and drizzle with the anchovy dressing.

Step 6

Serve the salad topped with the chicken fillets and hard cheese.