Balsamic Roast Chicken & Smashed Cauliflower Potatoes

Apparently it’s a thing now to put freeze-dried, pulverized cauliflower powder into processed foods to make them “healthier.” Now, I like throwing nutrient-rich foods like whole grains, veggies, and fruits into food, and freeze-dried cauliflower powder is more wholesome than some additive or artificial thickener, but it doesn’t have the same health benefits as a whole fruit or vegetable (be it fresh or frozen).

1. Water content: makes you feel full on fewer calories
2. Fiber: helps you stay full longer; aids in blood sugar control
3. Vitamins and Minerals: keeps your body running smoothly, helps prevent disease
4. Phytochemicals (like antioxidants): protects your body from damage and disease by acting like a force field around your cells

Here’s what Marion Nestle, nutrition expert, author, and Professor at NYU says to the AP about the whole thing: “Oh what will they think of next…what a silly idea.”

• 3/4 tsp salt, divided
• 3/4 tsp fennel seeds, crushed*
• 1/2 tsp black pepper, divided
• 1/4 tsp garlic powder
• 1/4 tsp oregano
• 4 (6-oz) skinless, boneless chicken breasts
• 2 tablespoons olive oil, divided
• cooking spray
• 2 cups thinly sliced red bell pepper (about 1-1/2 medium peppers)
• 1 cup thinly sliced yellow bell pepper (about 1 medium pepper)
• 1/2 cup thinly sliced shallots (about 3 small-medium shallots)
• 1 1/2 tsp chopped fresh rosemary
• 1 cup fat-free, less-sodium chicken broth
• 1 tablespoon balsamic vinegar

• 1 medium-sized Yukon gold potato (about 1#), peeled and cubed
• 1 head of cauliflower, de-stemmed and cut into hunks
• 1/3 cup 2% milk
• 3 TBLS mascarpone cheese
• 1/2 tsp salt

• Preheat the oven to 450 Fahrenheit. Combine 1/2 tsp salt, fennel seeds, 1/4 tsp black pepper, garlic powder, and oregano in a small plastic bag and shake to combine. Brush chicken with 1-1/2 tsp oil. Sprinkle spice rub over chicken.

• Add 1-1/2 tsp oil to a large skillet on medium-high heat. Add chicken and cook 3 minutes or until browned. Turn chicken over and cook 1 minute.

• Arrange chicken on an 11×16-inch baking dish coated with cooking spray. Bake at 450 Fahrenheit for 10 minutes or until done. (Done = thermometer in the middle of the breast reads 165 Fahrenheit or above). Use the pan for the balsamic peppers (below).

• Heat remaining olive oil over medium-high heat. Add bell pepper slices, shallots, and rosemary. Saute 3 minutes.

•  Stir in broth, scraping the pan to loosen browned bits. Reduce heat and simmer for 5 minutes.

• Increase heat to medium-high. Stir in vinegar, 1/4 tsp salt and 1/4 tsp pepper. Cook 2 minutes, stirring frequently. Serve bell pepper mixture over chicken.

• Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat, and simmer for 15 minutes or until soft.* Drain, and place in large bowl.

• While potatoes are cooking, bring large pot of salted water to a boil. Add cauliflower and cook ten minutes, or until tender. Drain and add to bowl with potatoes.

• Add the milk, mascarpone cheese, and salt. Mashed to desired consistency. For an even smoother bite, use an immersion blender.