Lemon Garlic Chicken over Cauliflower Mash
Ingredients
Marinade:
- Zest of 1 lemon
- 2 cloves garlic, minced
- 3-4 tablespoons extra-virgin olive oil
- 1/2 teaspoon dried oregano
- 1 lb of chicken breasts
Cauliflower Mash:
- 1 head of cauliflower, cut into even, medium to large sized florets
- 6-8 cloves garlic, peeled
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- Butter
- 1/2 cup Parmesan cheese, freshly grated
- Half and half, cream/milk or broth (optional)
Lemon Garlic Chicken:
- Marinated Chicken (from above)
- 6 cloves garlic, minced
- 2 slices bacon
- 2 tablespoons butter
- 1/2 cup white wine or chicken broth
- 1/2 sweet onion, minced
- Pinch or two of dried oregano
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons fresh oregano, chopped
Instructions
Mix all the ingredients of marinade in a bowl large enough for all the chicken pieces. Place chicken in the bowl and make sure each one gets well coated. Cover and place in refrigerator for 1 – 4 hours.
Preheat oven to 400 and fire up your favorite grill (gas or charcoal). Place cauliflower and garlic cloves in foiled shallow pan [sided cookie sheet or jelly roll pan]. Drizzle enough olive oil to coat the pan/foil and the vegetables. Season to taste with salt and pepper. Cover loosely with foil and roast for 15 min. Remove foil and carefully stir vegetables so they don’t stick and so they brown evenly. Uncover and roast for another 15 – 20 minutes or until cauliflower and garlic are soft and lightly browned. Remove from oven.
As the cauliflower is roasting, get your grill grates cleaned and prepped.
Place chicken breasts on the grill. Grill until meat is firm and juices run clear (or internal temperature reaches 165°). Remove from grill, cover allow to rest and keep warm.
Place cauliflower & garlic with a couple tablespoons of butter in a food processor and puree. Add parmesan cheese and mix well. The cauliflower should be a mashed potato or grits consistency (fairly thick, not runny). Add a touch cream or broth if it’s too thick. Place in a heat-proof bowl and keep warm.
In a sauté pan, cook the bacon until crisp. Remove bacon set aside on paper towels. When cool, chop into small pieces. Set aside.
Add two tablespoons of butter to the bacon drippings and melt on medium heat. Add onion and cook until softened. Add minced garlic, and oregano – sauté for a minute. Stir in wine/broth. Cook until liquid is reduced by half (only a few minutes). Salt & pepper to taste.
Slice chicken and place over mashed cauliflower, spoon sauce over the top. Garnish with chopped bacon.
