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Cheddar & Bacon Mashed Cauliflower with Grilled Mustard Chicken

Serves: 4
70 MIN
Prep Time: 10 minutes
Cook Time: 60 minutes


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.