Blue Cheese, Chicken, and Cauliflower Skillet with Bacon, Walnut, and Date Topping
Prep time: 
Cook time: 
Total time: 
Yield: 2 to 3 servings
  • 2 tablespoons olive oil
  • 2 slices turkey bacon, chopped small
  • ¾ lb (340 g) boneless, skinless chicken breast, thinly sliced
  • 1 medium head (about 1½ lbs/680 g) cauliflower, chopped into bite-sized pieces
  • 1 medium onion, chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 oz (60 g) blue cheese, sliced or crumbled (I used a mild, smooth, and creamy sliceable cheese called Fromager d'Affinois)
  • 2 tablespoons walnuts, chopped
  • 2 Medjool dates, pitted and chopped (I used Natural Delights)
  • 2 tablespoons chopped fresh parsley
  1. Heat the oil in a large, deep skillet over medium heat. Once hot, add the bacon and cook until crisp, about 2 to 3 minutes. Transfer the bacon to a small bowl with a slotted spoon.
  2. Turn the heat up to medium-high and add the chicken to the same skillet; cook until the chicken starts to brown, about 2 to 3 minutes.
  3. Add the cauliflower, onion, salt, and pepper to the skillet with the chicken. Cover the skillet and cook until the cauliflower is tender and the veggies start to caramelize, about 8 to 10 minutes, stirring occasionally. You can add a splash of water if necessary if the pan gets too dry and the veggies start to get too dark.
  4. Dot the blue cheese on top and sprinkle on the bacon, walnuts, and dates. Cover the skillet until the cheese is melted (or run it briefly under the broiler).
  5. Sprinkle the parsley on top and serve.
Recipe by An Edible Mosaicâ„¢ at