Herb-Roasted Chicken Breast with Cauliflower and Sweet Potato Mash

This dish features succulent herb-roasted chicken breast served alongside a creamy cauliflower and sweet potato mash. The chicken is seasoned with rosemary and garlic, enhancing its natural flavors, while the mash combines the earthiness of sweet potatoes with the lightness of cauliflower, creating a comforting and appealing balance of textures and tastes. This recipe is not only delicious but also gluten-free and packed with nutrients.

Ingredients:

• 2 chicken breasts
• 1 head of cauliflower, cut into florets
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1/4 cup milk (or dairy-free alternative)
• 2 tablespoons butter (or dairy-free alternative)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix olive oil, minced garlic, dried rosemary, salt, and pepper. Coat the chicken breasts in the mixture.
3. Place the chicken breasts on a baking sheet and roast in the oven for 25-30 minutes or until cooked through (internal temperature of 165°F/75°C).
4. While the chicken is roasting, boil the sweet potatoes in salted water until tender, about 15 minutes. Add the cauliflower florets in the last 5 minutes of cooking.
5. Drain the sweet potatoes and cauliflower, then return them to the pot. Add milk and butter, mashing until smooth. Season with salt and pepper to taste.
6. Once the chicken is done, let it rest for a few minutes before slicing.
7. Serve the sliced chicken over the sweet potato and cauliflower mash.