Winter Chicken Caesar with Cauliflower and Cheesy Parsnip Croutons

Winter Chicken Caesar with Cauliflower and Cheesy Parsnip Croutons

Ready in 35 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, July 21, 2019.
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Ingredients

PARSNIP PARMESAN CROUTONS

  • 1/2 parsnip, diced 1cm
  • 1/4 tsp finely chopped rosemary
  • 1 tsp finely grated Parmesan cheese

CAULIFLOWER

  • 1/4 pack cauli pearls
  • 1/4 cup chickpeas, drained and rinsed
  • 1/2 pack baby spinach, roughly chopped
  • 1 tsp finely grated Parmesan cheese

CHICKEN

  • 1 egg
  • 1 pack lean chicken breast
  • 1 pack chicken Caesar spices

TO SERVE

  • 1 Tbsp cashew Caesar dressing

Steps

  1. Preheat oven to 230°C.
  2. Prep parsnip & cauliflower. Toss parsnip on one half of a lined oven tray with 1/8 tsp oil, rosemary and first measure of Parmesan. Season. Toss cauli pearls and chickpeas on other side of oven tray with 1/8 tsp oil and 1/4 tsp salt.
  3. Cook parsnip & cauliflower. Bake for about 20 minutes, until parnsip, cauliflower and chickpeas are tender and golden.
  4. Cook egg. Place egg in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3 minutes. Drain and cool under cold tap. Peel and halve egg (set half aside, this is leftover).
  5. Prep & cook chicken. Pat chicken dry. Season chicken and coat in chicken Caesar spice. Heat 1/4 tsp oil in a fry-pan on medium heat and cook chicken for 4-5 minutes each side, or until cooked through. Rest, covered before slicing thinly. Reserve any resting juices.
  6. Finish cauliflower. Toss cooked cauli pearls and chickpeas with spinach, Parmesan and any resting juices. Season to taste.
  7. Serve cauliflower salad topped with parsnip croutons, chicken, half an egg and cashew Caesar dressing.

Nutritional Information

Energy 1861 kj
445 kcal
Protein 44.4g
Carbohydrate 25.9g
Fat 17.1g