Sunday, April 26, 2015

Grilled Lemon Rosemary Chicken & Parmesan Cauliflower Mash

This evening both my sons came for dinner. We had Grilled Lemon Rosemary Chicken. It's so easy to make. I mixed about 1/2 cup of freshly squeezed lemon juice, the zest of 1 lemon, about 1/2 cup of olive oil, about 1 tablespoon Greek Seasoning (by Penzey's Spices), a sprig of fresh rosemary, salt and pepper. I placed boneless chicken breasts in a large Ziploc bag and poured the marinade over; sealed out all the air and tossed it in the fridge for the afternoon. We grilled them over a medium-hot grill for about 6 minutes per side. They turned out delicious and flavorful. This marinade would also work nicely on bone-in chicken pieces, too.

To go with our grilled chicken, I made my rich and thick Parmesan Cauliflower Mash which is unbelievably good. It's rich, thick, creamy and so delicious; I actually like them better than mashed potatoes. I served cooked sliced buttered carrots alongside our meal. I don't eat them often and keep it to smaller portions since they have more carbs than green veggies. It was a delicious meal. I snapped a couple photos below. If you'd like my recipe for Parmesan Cauliflower Mash, click on this link here: Rich & Thick Parmesan Cauliflower Mash. Enjoy!


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