National Cheese Day!! One of our favorite foods! Tonight I took a chicken recipe that we normally make with potatoes and served them with yummy cheesy cauliflower. I will give the potato recipe at too as it’s easy and delish.
Ingredients for Chicken:
4-6 frozen boneless skinless chicken thighs
3/4 cup chicken stock
1/2 tsp sriracha
1 tsp garlic powder
1 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
1 packet ranch dressing (2 tsp reserved)
3 tbsp Asiago or Parmesan
1 lb baby potatoes (optional)
Instructions for Chicken:
In small bowl mix chicken stock with all spices and ranch packet (keep 2 tsp out and mix with Parmesan or Asiago and set aside).
Add chicken to Instant Pot and pour spice mix over chicken. Cook for 20 minutes on high or poultry setting.
Quick release and when pressure is done place on foil or parchment lined pan and sprinkle cheese mix over the top. Turn oven to broil and cook until cheese is melted.
Serving Information for Chicken only:
Serves 3-4, 250 calories per serving
Instructions for Potatoes:
If you want to add 1 lb baby potatoes to this recipe you should use thawed chicken and after adding the spice mix to the chicken place the potatoes on top of the chicken and cook on high for 15 minutes. Quick release when done.
Turn oven on to 425 and line a sheet pan with parchment. Remove potatoes from instant pot and place on sheet pan. Cook for 15 minutes turning halfway until slightly crispy.
Serving Information for Chicken and Potatoes: Serves 4, 319 calories per serving
Ingredients for Cheesy Cauliflower:
3-4 cups cauliflower into bite sized pieces
2 tbsp Land O Lakes Light Canola Butter
2 tbsp all purpose flour
1 cup nonfat milk
1/2 cup shredded Mexican cheese
1 tbsp chopped parsley
Salt and pepper to taste
Instructions for Cheesy Cauliflower:
Heat oven to 425. Place cauliflower on foil or parchment lined sheet pan and spray with oil and season with salt and pepper. Cook for 20 minutes.
At the 15 minute mark melt butter in pan over low heat. Slowly whisk in flour until comes to a paste then slowly whisk in milk.
When sauce is combined to a thickness that stays on the back of a spoon you can add the cheese. When cheese has melted fold in cauliflower. Garnish with parsley.
Serving Information: Serves 3-4, 135 for 4 servings, 180 for 3 servings.