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Honey Mustard Baked Chicken and Garlic Cauliflower Purée
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- 1 garlic bulb, plus two cloves
- 35 g olive oil
- 250 g onions, quartered
- 30 g honey
- 40 g wholegrain mustard
- 10 g Dijon mustard (optional)
- 1 Tbsp fresh rosemary, leaves only
- 2 tsp fine sea salt
- 4 chicken breast fillets (approx. 650 g)
- 800 g cauliflower florets
- 130 g milk
- ¼ - ½ tsp ground black pepper, to taste
- 1 tsp fresh thyme leaves, for garnishing
- per 1 portion
- 1596 kJ / 381 kcal
- 46 g
- 17 g
- 12 g
- 7 g
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