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.