Mouthwatering Australian Grilled Lemon Herb Chicken with Garlic Mashed Cauliflower

Allergens

None

Ingredients

• 1. 2 large boneless, skinless chicken breasts 2. 4 tablespoons olive oil 3. 1/4 cup fresh lemon juice 4. 2 cloves garlic, minced 5. 1 teaspoon dried rosemary 6. 1 teaspoon dried thyme 7. Salt and black pepper, to taste 8. 1 large cauliflower head, cut into florets 9. 4 tablespoons grass
• fed butter 10. 3 cloves garlic, minced 11. Fresh parsley, chopped, for garnish 12. Fresh chives, chopped, for garnish

Instructions

1. In a large resealable plastic bag or shallow dish, combine olive oil, lemon juice, garlic, rosemary, thyme, salt, and black pepper. Add chicken breasts and marinate for at least 30 minutes in the refrigerator.
2. Preheat your grill to medium high heat. Remove chicken from marinade, discard excess liquid, and place on pre oiled grill grates. Grill for about 6 7 minutes per side or until cooked through and internal temperature reaches 165°F (74°C). Remove from grill and let rest for a few minutes before slicing.
3. While the chicken is resting, steam cauliflower florets in a steamer basket over boiling water until tender, about 8 10 minutes. Drain well.
4. In a large pot, melt butter over medium heat. Add steamed cauliflower and garlic, cook for 2 3 minutes while stirring. Mash with a potato masher until smooth and creamy. Season with salt and pepper to taste.
5. To serve, plate the sliced grilled chicken alongside the garlic mashed cauliflower. Garnish with fresh parsley and chives. Enjoy your sensational Paleo Australian dinner!

Chef’s Insight

To add a smoky flavor to the grilled chicken, you can marinate it for an extended period or use a combination of olive oil, lemon juice, garlic, rosemary, thyme, salt, and black pepper.

Notes

Ensure to use high-quality, organic ingredients for the best taste and nutritional benefits. - Feel free to adjust seasonings according to your preferences.