Keto Turkish Dinner: Spicy Grilled Chicken, Garlic Cauliflower Mash, and Lemon Herb Zucchini Noodles

Allergens

None

Ingredients

• 2 bone
• in chicken breasts 1 medium cauliflower, cut into florets 2 zucchinis, spiralized 3 cloves garlic 2 tbsp olive oil 2 tbsp lemon juice 1/4 cup chopped fresh parsley 1/4 cup chopped fresh dill Salt and pepper to taste 1 tsp paprika 1 tsp cumin 1/2 tsp cayenne pepper 1/2 tsp smoked paprika 1/4 tsp ground coriander 1/4 tsp ground black pepper

Instructions

1. In a small bowl, mix together the spices for the chicken rub: paprika, cumin, cayenne pepper, smoked paprika, ground coriander, and ground black pepper.
2. Rub the chicken breasts with olive oil, then coat them evenly with the spice mixture. Let them marinate for 15 minutes.
3. Preheat a grill or grill pan to medium high heat. Grill the chicken breasts until cooked through, about 6 8 minutes per side. Remove from heat and let rest for 5 minutes before slicing.
4. Steam the cauliflower florets until tender, then drain well. In a food processor, blend the steamed cauliflower with garlic cloves, olive oil, salt, and pepper to create a creamy mash.
5. In a large skillet, sauté the spiralized zucchini noodles with lemon juice, salt, and pepper over medium heat for 2 3 minutes or until tender but still al dente. Stir in chopped fresh parsley and dill.
6. Plate the grilled chicken slices, garlic cauliflower mash, and lemon herb zucchini noodles, garnishing with additional parsley and dill if desired.

Chef’s Insight

For a more authentic Turkish experience, serve this dish with a side of Turkish rice pilaf or crusty bread to soak up the juices.

Notes

To enhance the aroma and flavor, consider adding a pinch of sumac or za'atar to the chicken rub.