This one-pan meal is full of garlic buttery goodness and is ready in 30-minutes. Need I say more?
2 chicken breasts
1 tsp Italian seasoning
Salt and pepper, to taste
½ small cauliflower, cut into ½-inch thick slices
1.5 Tbsp butter, divided
1 Tbsp olive oil
2 cloves garlic, minced
⅓ cup low-sodium chicken broth
1 Tbsp lemon juice
1 tsp Hot sauce
Butterfly the chicken, season with salt, pepper, Italian seasoning. Let sit while you prepare cauliflower.
Heat 1 tbsp butter and olive oil in a medium cast-iron skillet over medium-high heat. Add chicken and cook for 4-6 minutes per side until golden brown and cooked through.
In the last minute of cooking the chicken, lower the heat, add minced garlic and stir until fragrant. Set chicken aside.
In the same skillet, turn up the heat to medium-high and add the chicken broth. Bring to a simmer until reduced by almost half (there should still be some liquid in the pan).
Add remaining butter, lemon juice, hot sauce, stirring to combine. Add cauliflower in a single layer. Put a lid on the pan and monitor closely.
Cook the cauliflower, flipping occasionally, until browned and tender when pierced with a fork, about 10-12 minutes. Add a small amount of water if the pan gets dry, it will evaporate quickly and help cauliflower steam.
Pile cauliflower on one side of the pan and add the chicken back to the other side of the pan to reheat for 1-2 minutes.
Serve alone or with a side of rice. Enjoy!
Adapted from Eat Well 101.