Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Olive-Dijon Chicken and Cauliflower with Red Peppers April 12, 2011

Filed under: Dinner,Kathryn,Search by Chef,What's Cookin' — J & K @ 7:09 pm

Olive-Dijon Chicken and Cauliflower with Red Peppers

Kathryn says: I was in the mood for a salty dinner, so I brought out the capers and olives. I threw them on some chicken and added garlic and mustard for a flavor-packed main dish.  Olive oil and red peppers are promising additions to any vegetable, so I mixed them in with the notoriously bland cauliflower and it soaked the flavor right up. Baking it gave it a soft, yet crispy texture. Jamie and I loved it.

Dijon-Olive Chicken

Serves: 2

Ingredients:

  • 2 chicken breasts
  • 2 tsp. Dijon mustard
  • 10 black olives
  • 2 cloves garlic
  • 1 tsp. capers

Directions:

  1. Preheat the oven to 400 degrees.
  2. Rinse the chicken and place it on a baking sheet.
  3. Spread 1 tsp. Dijon mustard onto each chicken breast.
  4. Chop up the olives and place them on the chicken.
  5. Slice the garlic and sprinkle it on the chicken.
  6. Sprinkle capers onto chicken.
  7. Bake at 400 degrees for about 30 minutes, until chicken is cooked.

Cauliflower with Red Peppers

Serves: 2

Ingredients:

  • 1/2  head of cauliflower
  • 1/2 jar of red peppers
  • 3 tbs. olive oil
  • sea salt to taste
  • pepper to taste

Directions:

  1. Preheat the oven to 400 degrees.
  2. Wash the cauliflower. Chop it into bite-size pieces and place it in a Pyrex baking dish.
  3. Cut the red peppers into bite-size pieces. Toss them into the pan.
  4. Add the olive oil, salt and pepper, and mix everything together.
  5. Bake at 400 degrees for about 30 minutes, until cauliflower is soft and starts to get crispy.
We also shared this recipe on The Independent Florida Alligator’s Web site.
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