Balsamic Marinaded Chicken with Mashed Cauliflower
Prep time
Cook time
Total time
Serves: 3 servings
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon dijon mustard
  • 1 clove garlic, minced
  • salt and pepper
  • ¼ cup extra virgin olive oil, plus extra tablespoon for drizzling
  • 1 lb boneless, skinless chicken breast
  • 1 head cauliflower
  1. Make the marinade: combine balsamic vinegar, honey, dijon mustard, garlic, and a pinch of salt and pepper in a small bowl. Slowly drizzle extra virgin olive oil, whisking constantly until combined.
  2. Cut chicken into three even portions.
  3. In a covered dish or Ziplock bag, pour marinade over chicken making sure it's evenly coated, and refrigerate for at least 1 hour, up to 1 day.
  4. Preheat your oven to 400 degrees. Prepare a baking sheet with non-stick spray.
  5. Chop cauliflower into bite-sized pieces. In a large bowl, drizzle with 1 tablespoon of extra virgin olive oil, salt, and pepper. Toss to coat.
  6. Place chicken in center of baking sheet and surround with cauliflower pieces.
  7. Bake for 30-40 minutes, or until chicken is cooked through.
  8. Remove pan from oven, and transfer cauliflower to a food processor or blender. You may need to work in batches.
  9. Puree roasted cauliflower until creamy. Add 1 tablespoon of water and continue to puree if cauliflower mash is not your ideal consistency.
  10. Plate 1 cup of cauliflower mash with 1 portion of balsamic chicken. Enjoy!
Recipe by Ally's Cooking at