Sensational Grilled Lemon Herb Chicken with Garlic Green Beans & Creamy Mashed Cauliflower

Allergens

None

Ingredients

• 6 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 lemons, zested and juiced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 3 cloves garlic, minced
• Salt and pepper, to taste
• 1 lb fresh green beans, trimmed
• 1 head cauliflower, cut into florets
• 4 tablespoons grass
• fed butter or ghee
• 1/2 cup almond milk or coconut milk

Instructions

1. In a large bowl, whisk together olive oil, lemon zest and juice, parsley, basil, garlic, salt, and pepper to create the marinade for the chicken. Place chicken breasts in a shallow dish and pour the marinade over them, turning to coat evenly. Cover and refrigerate for 2 4 hours to marinate. Preheat grill or oven to 350°F (175°C). Grill or bake the chicken breasts until cooked through, about 20 minutes, and let them rest for 5 minutes before slicing. In a steamer basket, steam the green beans until tender but still crisp, about 5 7 minutes. While the chicken is resting, boil or steam the cauliflower florets until tender, about 8 10 minutes. Drain and return to the pot. Add butter or ghee and almond milk or coconut milk mash until smooth and creamy.

Chef’s Insight

The combination of flavors and textures creates a satisfying and healthy meal that is perfect for a paleo diet.

Notes

Make sure to marinate the chicken for at least 2 hours to allow flavors to permeate.