Delectable Grilled Lemon Herb Chicken with Creamy Garlic Mashed Cauliflower and Crispy Roasted Sweet Potatoes

Allergens

Dairy (for those sensitive to lactose)

Ingredients

• 2 large boneless, skinless chicken breasts
• 1 large head cauliflower, cut into florets
• 4 sweet potatoes, peeled and cubed
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh basil, chopped
• Zest of 1 lemon
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat the grill to medium high heat. Season the chicken breasts with salt and pepper. In a bowl, mix together parsley, basil, lemon zest, garlic, and olive oil to create the herb marinade. Brush the marinade onto both sides of each chicken breast.
2. Grill the chicken for 6 7 minutes per side or until cooked through and golden brown. Remove from grill and let rest.
3. While the chicken is cooking, boil a pot of water and cook the cauliflower florets until tender, about 5 minutes. Drain and return to the pot. Add in butter, milk, garlic, salt, and pepper. Mash until smooth and creamy.
4. Toss the sweet potato cubes in olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven at 425°F (220°C) for 20 25 minutes or until crispy and golden brown.

Chef’s Insight

The combination of flavors creates an unforgettable dining experience. The lemony, herb-infused chicken pairs perfectly with the creamy garlic mashed cauliflower and crispy roasted sweet potatoes.

Notes

The chicken can be marinated for up to 2 hours before grilling for an even more flavorful dish.