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Preheat oven to 400°F. Coat a baking sheet with cooking spray; set aside. Place cilantro, garlic, oil and lime juice in a blender. Cover; blend until just smooth. Set aside.
Place cauliflower and potato in a 4-quart Dutch oven. Add enough water to cover. Bring to a boil; reduce heat. Simmer, covered, 20 to 25 minutes or until very tender. Drain and return to pot, reserving 1/4 cup of the cooking liquid. Add reserved liquid, cumin and 1/2 teaspoon salt to the cauliflower mixture; mash with a potato masher. Cook and stir over medium-low heat until heated through.
Meanwhile, place yogurt in a shallow dish. In another shallow dish, stir cornmeal, the remaining 1/4 teaspoon salt and pepper. Dip chicken in yogurt and then dredge in cornmeal mixture to coat. Arrange on prepared baking sheet. Bake 15 to 20 minutes or until no longer pink (165°F).
Serve chicken with cauliflower mash and top with cilantro pesto. Garnish with additional cilantro, if desired.