1 box (567g) Green Giant* frozen Cheddar & Bacon Mashed Cauliflower
4 boneless skinless chicken breasts
1 cup (250 mL) plus 1 tbsp (15 mL) olive oil
3 cloves of garlic, minced
2 tsp (10 mL) black pepper
½ tsp (2 mL) sea salt
1/2 cup (125 mL) white balsamic vinegar
¼ cup (60 mL) grain mustard
2 tsp (10 mL) fresh rosemary chopped plus sprigs for garnish
2 cups (500 mL) cherry tomatoes, halved
2 tsp (10 mL) fresh thyme, chopped
1 ½ cups (375 mL) kale, washed and finely chopped
In a large bowl, whisk together 1 cup (250 mL) of olive oil, 2 cloves of minced garlic, 1 tsp (5 mL) pepper, sea salt, white balsamic, mustard and rosemary. Reserve 1/2 cup (125 mL) of dressing and set aside. Add chicken breasts to remaining dressing and toss to coat evenly. Cover and refrigerate for 3 hours or overnight.
Tip: For best results, cover and refrigerate marinated chicken for 3 hours or overnight.
Preheat oven to 425°F. Line a baking sheet with parchment paper. Add to baking tray cherry tomatoes, thyme, remaining minced garlic and olive oil. Stir together and roast for 5 minutes until fragrant. Stir in chopped kale and roast for another 2 minutes. Transfer tomatoes to a bowl and set aside.
Using the same baking tray, cook Green Giant* Cheddar & Bacon Mashed Cauliflower according to package instructions. Once cooled, gently fold in tomato and kale mixture.
Preheat BBQ to 400°F. Grill chicken breasts 7 minutes either side until no longer pink inside. Remove from grill and rest for 5 minutes before slicing into ¼ inch (1 cm) slices.
Serve sliced chicken over cauliflower mash and drizzle with reserved dressing. Garnish with fresh rosemary sprigs.