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
2373
119% daily value
1 servings
                                       
                                            high-​fiber, gluten-​free
     

Fat

249% 162

Saturated

402% 80

Trans

- 2

Monounsaturated

- 61

Polyunsaturated

- 8

Carbs

61% 184

Carbs (net)

- 157

Fiber

109% 27

Sugars

- 68

Sugars, added

- 0

Protein

126% 63

Cholesterol

160% 479

Sodium

18% 444

Calcium

46% 463

Magnesium

67% 280

Potassium

104% 4907

Iron

54% 10

Zinc

86% 9

Phosphorus

143% 1003

Vitamin A

113% 1017

Vitamin C

604% 544

Thiamin (B1)

102% 1

Riboflavin (B2)

74% 1

Niacin (B3)

151% 24

Vitamin B6

282% 4

Folate equivalent (total)

103% 411

Folate (food)

- 411

Folic acid

- 0

Vitamin B12

96% 2

Vitamin D

494% 74

Vitamin E

59% 9

Vitamin K

68% 82

Sugar alcohols

- 0

Water

- 1488
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