Meal Card: Chicken and Creamy Garlic Sauce with Herby Roasted Cauliflower

Directions

1) Place garlic parmesan sauce and chimichurri sauce in warm water to thaw (if scheduling, place the garlic parmesan in the fridge to thaw under refrigeration).

2) Open chicken and place on the Suvie roasting rack (handles facing up) in a Suvie pan. Season with 1 tbsp olive oil, 1/4 tsp salt and freshly ground pepper (for 4 servings, season with 2 tbsp olive oil and ½ tsp salt and pepper). Place chicken in the Top Zone of Suvie.

3) Before opening, gently tap cauliflower on the counter to break apart. Open cauliflower and add to a second Suvie pan.Season with 1 tbsp olive oil, 1/4 tsp salt and freshly ground pepper (for 4 servings, season with 2 tbsp olive oil and ½ tsp salt and pepper). Place cauliflower in the Bottom Zone of Suvie.

4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.

Suvie Cook Settings

Bottom Zone: Roast at 325°F for 15 minutes (for 4 servings, Roast for 25 minutes)

Top Zone: Bottom Zone: Roast at 325°F for 15 mins (for 4 servings, Roast for 20 mins)

5) When the cook is complete, remove pans from Suvie and set chicken aside to rest for 4 minutes.

6) Add the chimichurri sauce to the cauliflower to taste (you may not need all of the sauce). Massage the thawed garlic parmesan sauce to reincorporate if it has separated. 

7) After resting, divide chicken and cauliflower between plates and drizzle with juices from the pan. Drizzle with the garlic parmesan sauce and season to taste with salt and pepper.