Roasted Red Pepper and Cumin Glazed Chicken with Feta Cauliflower Mash and Sautéed Spinach

Name: Roasted Red Pepper and Cumin Glazed Chicken with Feta Cauliflower Mash and Sautéed Spinach
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 24 oz skinless chicken breast; 6.3 oz roasted red pepper; 1.5 lb cauliflower; 6 oz fresh spinach; 2.8 oz feta cheese; 4 tbsp heavy cream; 3 tbsp olive oil; 4 cloves garlic; 2 tbsp lemon juice; 1 1/2 tsp ground cumin; 3/4 tsp sweet paprika; 1/2 tsp dried oregano; 1 tbsp butter; 1/3 cup chicken broth; 1 tsp salt; 3/4 tsp black pepper; 1/4 tsp red pepper flakes

Golden seared chicken breasts finished with a silky roasted red pepper, garlic, cumin, and lemon glaze, served over creamy cauliflower-feta mash with olive oil sautéed spinach. An original, flavorful low-carb recipe for a complete meal.

20 minPrep

25 minCook

45 minTotal

4Servings

Gluten-FreeLow CarbHigh ProteinDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

4 piezas / 680 g skinless chicken breast (of grosor medio)
180 g roasted red pepper (escurrido si es of frasco)
700 g cauliflower (en floretes)
180 g fresh spinach (lavada)
80 g feta cheese (desmoronado)
60 ml heavy cream (for the puree)
45 ml olive oil (divided)
4 cloves garlic (chopped, divided)
30 ml lemon juice (freshly squeezed, divided)
4 g ground cumin
2 g sweet paprika
1 g dried oregano
15 g butter (for the puree)
80 ml chicken broth (for cocer the coliflor)
6 g salt (or to taste, divided)
2 g black pepper (or to taste, divided)
1 g red pepper flakes (optional, for the spinach)

Nutrition facts

per serving

402 kcal

Calories

43 g

Protein

10 g

Carbs

21 g

Fat

3 g

Fiber

7 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Pat the chicken breasts dry with paper towels and season both sides with 1 tablespoon olive oil, half of the salt, half of the black pepper, the cumin, sweet paprika, and dried oregano.
2
2. Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and sear the chicken breasts for 2 to 3 minutes per side until lightly golden. Transfer to the oven and cook for 10 to 14 minutes at 220 °C / 425 °F, or until fully cooked through in the center.
3
3. While the chicken bakes, place the cauliflower in a saucepan with the chicken broth and a pinch of salt. Cover and cook over medium heat for 10 to 12 minutes, until the cauliflower is very tender.
4
4. In a blender or food processor, blend the roasted red pepper, 2 garlic cloves, 1 tablespoon lemon juice, and 2 tablespoons water until smooth. Set aside.
5
5. Transfer the cooked cauliflower to a food processor, or mash it in the saucepan. Add the heavy cream, butter, feta cheese, and a little black pepper. Blend or mash until creamy. Keep warm.
6
6. In a medium skillet, heat the remaining tablespoon of olive oil over medium heat. Add the remaining 2 garlic cloves and cook for 20 seconds. Add the fresh spinach, red pepper flakes if using, the remaining lemon juice, and a pinch of salt. Sauté for 1 to 2 minutes until wilted.
7
7. Remove the chicken from the oven and place the skillet back over medium heat. Pour the roasted red pepper sauce into the skillet and cook for 1 to 2 minutes, scraping up the browned bits. Return the chicken to the sauce and spoon the glaze over it for 1 minute.
8
8. Serve a bed of feta cauliflower mash on each plate, top with one glazed chicken breast and roasted red pepper sauce, and add the sautéed spinach on the side. Finish with extra black pepper if desired.
9
9. If reheating, warm gently in a covered skillet over low heat or in the oven at 160 °C / 325 °F for a few minutes to keep the chicken juicy.

Chef tips

For a smoother mash, blend the hot cauliflower a bit longer before adding the feta. If the glaze becomes too thick, loosen it with 1 to 2 tablespoons of water.

Substitutions

You can swap the feta for soft goat cheese for a different flavor, or use Swiss chard instead of spinach. If you do not have heavy cream, use an equal amount of unsweetened thick cream.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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