Recipe

Solo: Tuscan Chicken

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

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serves 1

¼
¼ tsp
5g
¾ tsp
½ tbsp
1
1 stick
3g
150g
¼ tsp
20g

ingredients

cauliflower – cut into florets
fennel seeds
anchovies – chop finely
capers – chop roughly
red wine vinegar
tomato – dice (½ cm)
celery – dice finely
fresh basil – tear leaves
chicken fillets
paprika
hard cheese – grate finely
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)

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)

Method

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).