Rosemary Balsamic Baked Chicken Breasts, Mashed Cauliflower with finely grated Apple Smoked Gouda, and Jalapeño Honey Glazed Carrots **ALL ORGANIC**
I marinated 2 organic boneless/skinless chicken breasts in Drew’s Rosemary Balsamic dressing and baked them at 350 until the breasts reached an internal temperature of 160 and then rested them for 5 minutes in a foil tent prior to plating. I glazed the carrots in organic butter and Browning’s Old-fashioned Cream Style Jalapeño Honey and seasoned them with coarsely ground black pepper. I cooked cauliflower, drained it and mashed it with some organic heavy whipping cream and Himalayan pink salt. When plating, I topped the mashed cauliflower with finely grated apple smoked Gouda and organic curly parsley. For dessert we had raspberry Noosa Yoghurt and ginger granola parfaits.
The chicken was juicy, flavorful, and turned out great. My husband loved the carrots too and said they were his favorite. And, the apple smoked Gouda added great flavor to the the mashed cauliflower. Mmmmm.