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Seared Chicken with Lemon-Sage Pan Sauce
and cauliflower, kale, and brown rice gratin

Active: 45 Total: 45

Can a creamy, cheesy gratin still be healthy? Of course! Ours is packed with vegetables and whole grains, but we definitely didn't skimp on the comfort. Along with seared chicken in a lemony pan sauce, this is a great meal to impress guests (or to enjoy on your own)!



Brown Rice:
  • Rice, brown (uncooked) - 1 cup
Cauliflower, Kale, and Brown Rice Gratin:
  • Cauliflower - 12 oz , florets
  • Kale - 1 bunch , stems removed and leaves chopped
  • Garlic - 2 cloves , chopped
  • Cheese, Gruyere - 2 oz + 2 oz , shredded (sub Swiss)
  • Butter - 1 Tbsp
  • Italian seasoning - 2 tsp
  • Stock, any type - 1/2 cup
  • Heavy cream - 1/4 cup
Seared Chicken with Lemon-Sage Pan Sauce:
  • Shallots - 1 clove , chopped
  • Chicken breasts, boneless and skinless - 1 lb , halved to thin
  • Sage - 1 sprig , leaves removed and chopped
  • Oil, cooking - 1 Tbsp
  • Butter - 1 Tbsp
  • Flour, any gluten-free - 1 Tbsp
  • Stock, any type - 1 cup
  • Mustard, Dijon - 1 tsp
  • Lemon juice - 1 tsp


  1. Brown rice - (Skip if made ahead for Tuesday.) Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  2. Cauliflower / Kale / Garlic / Cheese / Shallots - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  3. Chicken - Slice chicken breasts in half to thin. Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)

  4. Sage - Prep as directed. (Can be done 1 day ahead)

  5. Pre-cook cauliflower - Place cauliflower in a microwave safe bowl and cover with a layer of damp paper towels. Microwave for 3 to 4 minutes or until cauliflower is nearly tender.

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  1. Heat oven to 400F / 204C degrees.

  2. Melt butter (portion for gratin) in a Dutch oven over medium heat. When butter is melted and bubbling, add garlic and saute until fragrant, 1 to 2 minutes. Add cauliflower, kale, Italian seasoning, and stock (portion for gratin) and continue cooking until vegetables are tender, 4 to 5 minutes.

  3. Fold in brown rice, cream, and first portion of cheese and stir to combine. Cook until everything is heated through and bubbly, 1 to 2 minutes more. Season to taste with some salt and pepper.

  4. Top gratin with second portion of cheese. Cover with a lid or foil and transfer to the oven to bake for 15 minutes.

  5. While gratin bakes, heat a large saute pan with cooking oil over medium heat and add chicken to heated oil. Sear chicken until golden brown on both sides and cooked through, about 6-7 minutes per side. Transfer chicken to a plate and cover to keep warm.

  6. Return pan to stove and heat butter (portion for chicken) until melted and bubbling. Stir in shallots and sage leaves and saute until shallots are nearly tender - 2 to 3 minutes. Add flour and stir until no dry spots remain. Whisk in stock (portion for chicken) and mustard and simmer until flavors come together and sauce is slightly thickened. Remove from heat and stir in lemon juice. Season with some salt and pepper and more lemon juice if needed.

  7. Remove cover from gratin and return to oven. Bake for an additional 5 minutes or until the top is golden brown.

  8. Divide chicken among serving plates and spoon pan sauce over top. Serve with gratin on the side. Enjoy!



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