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Grilled Chicken with Truffle Cauliflower
This simple elegant meal uses lean grilled chicken breast along with fragrant white truffle scented cauliflower, velvety potato puree, savory braised radicchio. Finished off with an onion based fragrant sauce
Nutritional facts
Protein
50g
Carbs
29g
Calories
520
Fat
23g
Ingredients
Canola and Olive Oil Blend, Bay Leaf, Butter, Coconut Aminos, Black Pepper, Garlic, Honey, Dijon Mustard, Onion, Kosher Salt, White Vinegar, Yukon Potatoes, Grapeseed Oil, Lemon Juice, Truffle Oil, Crushed Red Pepper, Chicken Breast, Whole Milk, Radicchio, Cauliflower
Reviews
3.8
Based on 127 reviews
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Nik Legaspi · 01/03/24
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About Teresa Wilson
Born in Denver, Colorado, Chef Teresa Wilson spent much of her early life traveling throughout the United States — as well as Spain and Japan — before moving to Austin as an eighth-grader in 1975. She received a full scholarship to attend The University of Texas at Austin and graduated with a B.S. in chemical engineering. Wilson got her start in the restaurant business in 1980 by honing her restaurant management skills in Bill Miller Bar-B-Q's management program. She went on to become acting manager at Basil’s Restaurant in Austin from 1983 to 1999 and eventually established herself as head chef at some of the city's most renown restaurants, including Basil’s, Aquarelle, and Sala & Betty, her most recent venture where she was chef/owner. Wilson enjoys jogging, reading, her four children, and traveling.
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