Seared Chicken Thighs with Creamy Zucchini and Cauliflower Purée

Directions

1. Pat the chicken dry and season both sides with salt and pepper as the pan heats over medium.
2. Heat a skillet with a little oil and brown the chicken on both sides until cooked through, about 3–4 minutes per side. Remove and loosely cover with foil; keep the drippings in the skillet.
3. Wash and dry all produce, then prepare the cauliflower by cutting into quarters and trimming away leaves and thick stems.
4. Boil a cup of water in a medium saucepan, cover, and bring to a boil; add cauliflower, reduce to a simmer, and cook until tender, about 10 minutes.
5. Slice the zucchini into ¼-inch half-moons and dice the tomato.
6. Return the skillet to medium heat with a touch more oil, add zucchini, tomato, and Italian seasoning; cook until the vegetables begin to soften, 3–4 minutes.
7. Cut the cream cheese into small pieces and grate the Parmesan.
8. Stir the cheese with a splash of water into the skillet until melted and smooth, then return the chicken to coat and heat through, about 2 minutes.
9. Drain the cauliflower and transfer to a blender; blend with a little oil, salt, and pepper until smooth. Plate with the chicken and vegetables alongside the purée.