22 Feb Grilled Chicken with Sautéed Kale and Cauliflower Turmeric Puree
THINK OUTSIDE THE BOWL! G&T’s luscious Cauliflower Turmeric Soup serves as a flavorful base for sautéed greens and grilled chicken.
: (serves 4)
4 Chicken Breasts
1 lb Chopped Kale
12 oz G&T Cauliflower Turmeric Soup (1 small container)
1. Season chicken breasts with salt and pepper. Grill on medium-high for 5-7 minutes per side, until cooked through. Remove chicken from the grill and let rest for 5 minutes before slicing.
2. Sauté chopped kale in garlic and olive oil until tender. Season to taste with salt and pepper.
3. Heat Cauliflower Turmeric Soup until hot.
4. To plate: place a spoonful of Cauliflower Turmeric Soup on the bottom of each serving plate. Place a mound of sautéed kale in the center of the soup then arrange a few slices of chicken on top of the kale.
Jennifer Spaiden is a natural foods chef with a Master’s Degree in Human Nutrition from Columbia University as well as a diploma in Culinary Arts from the Institute of Culinary Education.