Chicken Breast with Clementines, Thai Bird Chile and Yukon Gold and Cauliflower Puree

Chicken Breast with Clementines, Thai Bird Chile and Yukon Gold and Cauliflower Puree
15 Ingredients
  • 1 skin-on chicken breast, wing bone attached, wing tip and tenderloin removed
  • Extra-virgin olive oil
  • Kosher salt
  • 3 large clementines, supremed and squeezed, juice reserved
  • 3 large clementines, supremed and squeezed, juice reserved
  • A few drops red wine vinegar
  • 1 sprig fresh thyme
  • 1/2 Thai bird chile, halved lengthwise
  • 1/2 cup rich (hopefully homemade) chicken stock
  • Yukon Gold and Cauliflower Puree, for serving, recipe follows
  • 2 large Yukon gold potatoes
  • 1/2 head cauliflower, cut into florets
  • Kosher salt
  • 1/2 to 3/4 cup cream
  • 4 tablespoons cold butter (1/2 stick), cubed
Nutrition
2556
128% daily value
1 servings
                                       
                                            high-​fiber, gluten-​free
     

Fat

253% 165

Saturated

405% 81

Trans

- 2

Monounsaturated

- 63

Polyunsaturated

- 9

Carbs

73% 220

Carbs (net)

- 188

Fiber

127% 32

Sugars

- 69

Sugars, added

- 0

Protein

134% 67

Cholesterol

160% 479

Sodium

205% 4926

Calcium

49% 491

Magnesium

78% 327

Potassium

123% 5773

Iron

64% 11

Zinc

92% 10

Phosphorus

160% 1120

Vitamin A

113% 1017

Vitamin C

649% 584

Thiamin (B1)

116% 1

Riboflavin (B2)

79% 1

Niacin (B3)

164% 26

Vitamin B6

329% 4

Folate equivalent (total)

111% 444

Folate (food)

- 444

Folic acid

- 0

Vitamin B12

96% 2

Vitamin D

13% 2

Vitamin E

62% 9

Vitamin K

73% 88
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