Slow Roasted Chicken with Cauliflower Bake Recipe
Cook Time: 110 Minutes
Phase: Phase 2
3 clove GARLIC Iberia Foods Corporation
0 1/4 tsp Crushed Red Pepper Flakes
1 tsp THYME Sugar 'N Spice, Inc.
1 cup, shredded Mozzarella Cheese (Whole Milk)
2 tablespoon OLIVE OIL Salov North America Corp.
1 cup TOMATO SAUCE Cardenas Markets
32 oz with bone and skin CHICKEN BREAST Tony Downs Foods Co
1 head, medium (5-6" dia) Cauliflower Tops Markets, LLC
- Preheat oven to 300°F. Prepare a sheet pan with aluminum foil. Set aside.
- Mince 1 clove of garlic and fresh thyme then blend together with olive oil, salt and freshly ground black pepper to make a paste. Coat the chicken breasts with the paste then roast for one hour on the sheet pan. Allow to cook then remove the bone and slice.
- While the chicken cooks, cut the cauliflower into pieces and boil or steam until tender; drain well and set aside.
- Combine the tomato sauce, 2 minced garlic cloves, mozzarella cheese, chili pepper flakes, the chicken slices and the cauliflower to a baking dish. Bake for 40 minutes uncovered until hot and bubbly.
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