PREP:10 mins COOK:20 mins SERVINGS:2 CALORIES:516 Level:Easy

From your meal kit

1 lb Chicken Thigh
½ head Cauliflower
4 Tomatoes
½ oz Spring Salad Mixes
¼ Red Onion
2 cloves Garlic
½ cup Basil
½ cup Balsamic Vinegar

From your pantry

3½ cup Olive Oil
Salt And Ground Black Pepper


Cooking Instructions

1. Preheat oven to 450 degrees and season ½ head cauliflower with 1½ Tbsp olive oil, salt and pepper. Roast for 20-30 minutes, or until lightly browned and crisp.



2. For the balsamic reduction: bring ½ cup balsamic vinegar to a boil in a small saucepan over medium heat, stirring well. Reduce heat to a simmer and continue to stir for 7-10 minutes. The vinegar will thicken and reduce by half.



3. Season 1 lb of chicken with salt and pepper. Heat 1 Tbsp oil in a skillet over medium high heat and cook the chicken through, roughly 5-7 mins. Remove from skillet and set aside.



4. In a separate skillet, saute 2 cloves of minced garlic and ¼ red onion, chopped until tender, about 2-3 minutes.



5. For the bruschetta: combine the sauteed onion and garlic with 4 seeded and chopped tomatoes, 2 Tbsp olive oil, ½ bunch chopped basil, 1 Tbsp balsamic reduction, salt and pepper to taste in a bowl.



6. Slice chicken and divide among 2 plates. Spoon bruschetta mixture on top. Serve roasted cauliflower over a bed of mixed greens, and drizzle balsamic reduction over entire plate.