Ingredients

For the Herb Chicken

• 4 boneless, skinless chicken breasts or thighs
• 2 tablespoons avocado oil
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh parsley, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon onion powder

For the Creamy Cauliflower Mash

• 1 large head cauliflower, cut into florets
• 2 tablespoons extra-virgin olive oil
• 2 cloves roasted garlic
• ¼ cup unsweetened full-fat coconut milk
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 1 tablespoon fresh chives, finely sliced

Instructions

1. Pat the chicken completely dry. In a small bowl, combine 2 tbsp avocado oil, 1 tbsp rosemary, 1 tbsp thyme, 1 tbsp parsley, 3 cloves minced garlic, 1 tbsp sea salt, 1/2 tsp black pepper, and 1/2 tbsp onion powder.
2. Coat both sides of the chicken thoroughly with the herb mixture.
3. Heat a large cast-iron skillet over medium-high heat. Place the chicken into the hot skillet and cook undisturbed for approximately 5–6 minutes.
4. Flip using stainless-steel tongs and cook for another 5–7 minutes, depending on thickness, until the center reaches 165°F.
5. Meanwhile, steam the cauliflower florets until extremely tender, approximately 10–12 minutes. Allow excess steam and moisture to escape before transferring the cauliflower to a food processor.
6. Add avocado oil, 3 cloves roasted garlic, 1/4 cup coconut milk, 1/2 tsp sea salt, and 1/4 tsp black pepper. Process until exceptionally smooth and creamy.
7. Spoon a generous mound of creamy cauliflower mash onto the center of a warm ceramic dinner plate.
8. Slice one herb chicken breast into approximately six even slices and arrange them overlapping against the mash.
9. Spoon a small amount of the skillet’s herb-infused cooking juices over the chicken. Finish with fresh thyme and chopped parsley.