Keto-Friendly Australian Grilled Lemon Herb Chicken with Roasted Asparagus and Garlic Mashed Cauliflower

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 boneless, skinless chicken breasts 1/2 cup fresh lemon juice 1/4 cup olive oil 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh rosemary 2 cloves garlic, minced Salt and pepper, to taste 1 lb asparagus, trimmed 4 cups cauliflower florets 4 tablespoons butter 4 cloves garlic, minced 1/2 cup almond milk Salt and pepper, to taste

Instructions

1. In a large resealable plastic bag or shallow dish, combine lemon juice, olive oil, parsley, rosemary, garlic, salt, and pepper. Add chicken breasts and refrigerate for 30 minutes to marinate.
2. Preheat oven to 400°F (200°C). Place asparagus on a lined baking sheet and season with salt and pepper. Roast in the preheated oven for 15 20 minutes or until tender.
3. In a large pot, bring water to a boil. Add cauliflower florets and cook until tender, about 8 minutes. Drain and return to pot.
4. Add butter and garlic to the pot with cauliflower, stirring to melt butter and mix in garlic. Gradually add almond milk while mashing cauliflower until smooth and creamy. Season with salt and pepper to taste. e) Preheat a grill or grill pan to medium high heat. Remove chicken from marinade and discard marinade. Grill chicken for 6 8 minutes per side, or until cooked through. f) To serve, place a portion of mashed cauliflower on each plate, top with roasted asparagus, and finish with a grilled lemon herb chicken breast.

Chef’s Insight

Marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat.

Notes

If you prefer a spicier dish, add some crushed red pepper flakes to the marinade or serve with hot sauce on the side.