Chicken Breast with Avocado and Cauliflower Mash

Ingredients

• 600 g Cauliflower (0.5 heads)
• Salt
• 1 onion
• 50 g Sun-dried tomatoes
• 2 tbsp Rapeseed oil
• Pepper
• 500 g Chicken breast fillet (4 chicken breasts)
• 3 tbsp Lemon juice
• 80 ml Milk (3.5% fat)
• 80 ml Vegetable broth
• 0.5 ripe Avocado
• 80 g Feta (9% fat)
• Chives

Instructions

1. 1.

   Clean the cauliflower, wash it, cut it into florets and cook in a little salted water over medium heat for 8–10 minutes until tender. Then drain.

2. 2.

   Meanwhile, peel and dice the onion. Cut the tomatoes into small pieces. Heat 1 tbsp of oil in a pan and sauté the onion and tomatoes for 2 minutes over medium heat. Season with salt and pepper and remove from the pan.

3. 3.

   Rinse the chicken breasts, pat them dry, and season with salt and pepper. Heat the remaining oil in the pan. Fry the meat on both sides for 5–8 minutes each over medium heat. Drizzle with lemon juice and remove the pan from the heat; let the meat finish cooking covered.

4. 4.

   Warm the milk with broth. Remove the pit from the avocado and scoop out the flesh. Place the cauliflower and avocado flesh in a bowl. Mash with a fork or potato masher, mixing in the warm milk broth and season with salt and pepper.

5. 5.

   Spread the mash on plates for serving and place the chicken breast on top. Sprinkle with the onion and tomato mixture, crumble the feta over it. Garnish with chives and sprinkle with pepper to taste.