Elegant Paleo-Friendly French Dinner Feast: Grilled Herb Chicken with Truffled Asparagus & Garlic Mashed Cauliflower
Discover a mouthwatering paleo-friendly French dinner recipe that combines succulent herb-marinated grilled chicken, truffled asparagus, and creamy garlic mashed cauliflower. This easy-to-follow recipe creates an elegant dining experience that will impress your guests and delight your taste buds.
Allergens
None
Ingredients
- 6 boneless, skinless chicken breasts
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh thyme leaves
- 1/4 cup olive oil
- 2 lbs fresh asparagus, trimmed
- 3 large heads cauliflower, riced
- 8 cloves garlic, minced
- 1/4 cup truffle oil (or olive oil with truffle essence)
- Salt and pepper, to taste
Instructions
- In a large bowl, combine the chicken breasts, parsley, thyme, olive oil, salt, and pepper. Mix well and marinate for at least 30 minutes in the refrigerator.
- Preheat your grill or oven to 400°F (200°C). Cook the marinated chicken breasts until internal temperature reaches 165°F (74°C), approximately 20 25 minutes, turning halfway through. Set aside and let rest.
- In a large pot of boiling water, blanch the asparagus for 3 4 minutes, then immediately transfer to an ice bath to stop the cooking process. Drain well and toss in truffle oil, salt, and pepper to taste.
- In a separate large pot, steam riced cauliflower over medium heat until softened. Stir in minced garlic, salt, and pepper to taste. Mash until creamy, adding more olive oil if needed.
- Slice the rested chicken breasts and serve alongside the truffled asparagus and garlic mashed cauliflower. Enjoy!
Chef’s Insight
The combination of flavors and textures in this dish will create a sensory feast that will delight your taste buds and impress your guests.
Notes
Adjust the herbs, seasoning, and truffle oil to your personal preference.