Chef Rev's Stuffed Chicken Breast with Cauliflower Mash

Chef Rev’s Stuffed Chicken Breast with Cauliflower Mash

Today, Chef Rev shares an enticing, showcase recipe that will probably be on your dinner table tonight – it’s that scrumptious!

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 Chef Rev's Stuffed Chicken Breast with Cauliflower Mash

Chef Rev’s Stuffed Chicken Breast with Cauliflower Mash

1 boneless chicken breast
1 Tbsp Garlic and Dill Seasoning
1/4 cup Red onion, julienned
1/2 Avocado, sliced
2 pieces of bacon, cut in short strips
1 tsp minced garlic x2
1 cup cauliflower
2 Tbsp coconut milk
2 med carrots, cut matchstick
2 Tbsp expeller pressed coconut oil
salt and black pepper, to taste


In a saute pan, melt 1 Tbsp coconut oil and bring up to medium high heat.
Toss in bacon, 1 tsp minced garlic and onions, and cook until bacon is starting to crisp.
Add salt and pepper.
Lay chicken breast flat and cut horizontally through the middle, leaving 1/2 inch uncut, and fold open.
Place plastic wrap over chicken and lightly flatten with a small pot or meat mallet.
Season with garlic and dill seasoning.
Place the sauteed ingredients in the center line of chicken breast and add the sliced avocado, then roll up the chicken breast.

In a small pot, heat 1 tsp coconut oil and 1 tsp of garlic, cook garlic for 2 minutes.
Add coconut milk and diced cauliflower and cook until cauliflower is super soft.
Place cauliflower in food processor or potato ricer or use a potato masher. Add salt and pepper.

In a saute pan, add 1 Tbsp of coconut oil and heat to medium high.
Place chicken breast in pan and cover with a lid.
Cook for about 2 to 3 minutes and turn over.
Take the matchstick carrots and place in the pan with chicken; add 1 tsp minced garlic. Cook chicken until done and carrots start to show a little color.



Chef Rev - World's Greatest Food Fight Paleo and Vegan ExpertsSean Seaton aka Chef Rev – Monkey Snacks

Sean Seaton, also Chef Extraordinaire, held down the fort for 12 years as Head Chef and Back of the House Manager at Laramie’s Altitude Chophouse. Since 2013, Sean has been and is the CEO of Monkey Snacks, Premier Chef for the Allen’s at Centennial, Wyoming’s Fish On Ranch and provides food catering services to Laramie area residents and businesses for their retail sales and special events. The Chef has also recently become an aficionado of tie-dye! You can find his beautiful creations at local markets with his Grill Friends and Around the World rubs and spice collections and soon to order from the internet!


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