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Grilled chicken thighs with a rosemary and lemon marinade, accompanied by cauliflower mash

average rating is 3 out of 5, based on 150 votes

Serve the Grilled Chicken Thighs on a bed of Cauliflower Mash, garnished with additional rosemary and lemon slices. Add a side of sautéed greens or a fresh salad for a complete, balanced meal.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

SozaWeightLoss LowCarbRecipes HighProteinDiet DiabeticFriendlyMeals HealthyEating GrilledChicken CauliflowerMash

Ingredients

4 boneless, skinless chicken thighs
2 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
2 cloves garlic, minced
Zest and juice of 1 lemon
Salt and pepper to taste
1 head cauliflower, cut into florets
2 tablespoons unsalted butter
1/4 cup heavy cream
Salt and pepper to taste

Directions

In a bowl, mix together olive oil, rosemary, garlic, lemon zest, and lemon juice.
Season chicken thighs with salt and pepper, then coat them with the marinade.
Marinate in the refrigerator for at least 30 minutes.
Preheat the grill to medium-high heat.
Grill chicken thighs for about 6-8 minutes per side or until fully cooked.
Steam or boil cauliflower until tender.
Drain well and transfer to a food processor.
Add butter and heavy cream, then blend until smooth.
Season with salt and pepper to taste.