PRIMAVERA KITCHEN
In a medium bowl, place the chicken with olive oil, oregano, paprika, onion powder, salt, and pepper. Toss everything together.
Place seasoned chicken breast in the pan. Cook for about 5 minutes per side. Chicken will be ready when it gets the internal temperature of 165˚F. Transfer the chicken breasts to a plate.
Fill a large pot with about 2 cups of water and bring it to a boil. Place a steamer basket in the bottom of the pot. Add the cauliflower florets to the steamer basket. Steam for 6-8 minutes.
In a skillet, heat oil and butter. Add onions, bell pepper and zucchini. Saute them until tender. It’s about 4-5 minutes. Season with garlic powder, salt and pepper. Mix to combine.
Place the steamed cauliflower and garlic in a food processor or blender jar, and puree/blend until the cauliflower is completely smooth.
Transfer to a bowl, add the butter, Parmesan, salt, and ground black pepper, and stir well to combine.
Place an even amount of chicken, veggies, and mashed cauliflower into 4 glass containers. Cover with the lid, and place in the fridge for up 4 days.