A wonderful lady brought a goodie bag of greens for me to try. There were pole beans, flat green beans, chard and beet greens. The latter two I’d never tried before. And they all came from her organic garden.
This is a 30 min dinner. And I cheated a little by using precooked chicken breasts. They were $1.29 each, I couldn’t pass that up !
First I prepared the cauliflower florets and discovered, mostly out of dreading the time to cut up a head of it, a super fast and simple way to do it. I’ll post the method in tips and tricks. Some may know how, but it was an epiphany for me 😄
Ingredients for marinated cauliflower
1 med head of cauliflower cut into florets
1/4 cup tamari sauce
1/4 cup Worcestershire sauce
1 tsp ground garlic
1 tsp ground ginger
1/4 cup grated xtra sharp cheddar cheese
In a bowl mix the seasonings and sauces
Dip the florets in and twist around in the sauce and place on an oven grate ( I use an expanded steel sheet )
Preheat oven to 350 and time for 25 mins
Dredge both sides of the precooked chicken breasts and let marinate.
Put cauliflower in the oven.
The cashew ginger green beans are fast and tasty.
Heat 1tsp EVOO on med high. Toss in the beans and sautee about 5 minutes.
Toss in about 1/4 cup of salted roasted cashews and add powdered ginger to taste. Sautee about 2 more minutes.
Set heat on low.
You should have about 10 mins left cooking time.. use the next 5 mins to clean up and grab a plate.
The last 5 mins slide out the rack of cauliflower and sprinkle with the grated cheese. Put the marinating chicken on a lower rack and put both in the oven.
Plate up and enjoy !
*tip you can get grilled chicken breasts under $2 each from many fast food restaurants. Just order the meat only.
*if using fresh chicken, just split the marinate into 2 bowls and marinate the veggies separately. It should only be about 1lb of chicken and should go in the oven with the cauliflower. Always check chicken for doneness when cooking raw chicken.