Step 1

Preheat a large skillet over medium heat.

Step 2

While the skillet heats up, pat the chicken thighs dry with paper towels. Season with salt and pepper on both sides.

Step 3

Once the skillet is hot, add oil and swirl to coat the bottom. Add chicken to the skillet and pan-fry until cooked through and golden brown, 3-4 minutes per side. Transfer to a plate and loosely cover with aluminum foil. (Reserve skillet with drippings.)

Step 4

Meanwhile, wash and dry the fresh produce.

Step 5

Fill a large pot with about 1-inch of hot water from the tap; cover and place over high heat.

Step 6

Cut the cauliflower head into quarters, then trim off and discard the leaves and thick stem. Roughly chop into bite-sized pieces.

Step 7

Once the water in the pot is boiling, add cauliflower, reduce heat to medium, and cook until tender, about 10 minutes.

Step 8

Meanwhile, halve zucchini lengthwise, then slice crosswise into ¼-inch thick half-moons.

Step 9

Small dice tomatoes.

Step 10

Return skillet (with drippings) to medium heat.

Step 11

Once the skillet is hot, add more oil and swirl to coat the bottom. Add the zucchini, tomato, and spices; cook, stirring occasionally, until veggies start to soften, 3-4 minutes.

Step 12

While the veggies are cooking, cut cream cheese into small pieces. Finely grate Parmesan.

Step 13

Add cream cheese, Parmesan, and water to the skillet. Cook, stirring occasionally, until the cheeses melt and combine, 2-3 minutes.

Step 14

Return chicken to the skillet with the creamy zucchini and cook, turning to coat, until warmed through, about 2 minutes. Remove from heat.

Step 15

When the cauliflower is done, drain in a colander, and transfer to a blender. Add oil, salt, and pepper; purée until smooth.

Step 16

To serve, divide cauliflower purée, chicken, veggies, and sauce between plates. Enjoy!