LEARN
ACCOUNT
CART
Serves 4
You can never go wrong with BBQ chicken, especially when it has our cauliflower not potato salad on the side!
Prep Time: 2 hours to marinate chicken & for cauliflower to chill
Cooking Time: 15 minutes
Ingredients:
Chicken Thighs
4 Bone-In chicken thighs
2 Tbs. olive oil
2 tsp. sea salt
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. dried red pepper flakes
2 tsp. smoked paprika
It’s-Cauliflower-Not-Potato Salad
2 hard-boiled eggs
1 head of cauliflower
2 celery stalks
½ cup mayonnaise
2 tsp. sea salt
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. stone ground mustard
1 small shallot, peeled and minced
1 whole scallion
4-5 parsley sprigs
Instructions:
Marinate chicken in a shallow bowl or sealed plastic bag for 1-2 hours before grilling.
Rinse and chop cauliflower, discarding its tough stem and steam until soft, about 7-10 minutes.
Allow cooling in the fridge before tossing with diced celery and chopped hard-boiled eggs.
In a small bowl, mix together mayonnaise, sea salt, pepper, garlic powder, mustard, shallot, and minced scallion and parsley and gently fold into the cauliflower and celery, until it is well-coated.
Fire up your grill to high heat and place chicken on the rack when the grill is very hot.
Grill for about 5-7 minutes per side, or until chicken has reached 165 degrees F.
Once done, serve on a plate with the cauliflower salad.
Enjoy!
BBQ Chicken Thighs
Carbs: 2 grams
Net Carbs: 2 grams
Protein: 22 grams
Fat: 21 grams
It’s-Cauliflower-Not-Potato Salad
Carbs: 10 grams
Net Carbs: 6 grams
Protein: 6 grams
Fat: 15 grams
