Thursday, October 15, 2015

Grilled Paprika Chicken with Garlic Mashed Cauliflower and Parmesan Cheese Sauce

Have you heard that the U.S. Dietary Guidelines are changing again this year? This causes me to ponder a couple things, such as if we have been guided to eat wrong all along and if this will be the time they get it right... I mean, if sound science and information have been being used - how could the guidelines really be getting changed yet again? Are we going to be told to avoid eggs again? Or, that margarine is a good substitute for real butter? While I am sure that the guidelines are made with good intentions they have been inconsistent. In an effort to ensure that future U.S. Dietary Guidelines are made with quality science there has been a petition started to tell the U.S. Government to start basing our Dietary Guidelines on the full array of science. Sounds like a great idea to me!

So, while Jeff Volek has been busy getting this petition started - I've been in the kitchen cooking. Instead of the usual comfort food that I post here on Hungry Harps, I decided to switch things up for this post with a low-carb recipe that is packed full of flavor. By eating less sugar and starches there is less risk for weight gain and nutrition-related health issues, such as diabetes - so I try for low-carb whenever possible! Of course I had to add a cheese sauce, because cheese. {I can only go so far without cheese...} This Grilled Paprika Chicken with Garlic Mashed Cauliflower and Parmesan Cheese Sauce is easy to make and a great weeknight dinner option. The flavors pair wonderfully together, making this recipe a hit with our whole family!

Grilled Paprika Chicken with Garlic Mashed Cauliflower and Parmesan Cheese Sauce
yields 4 servings
Grilled Paprika Chicken
2lbs boneless chicken thighs {and trimmed} seasoned to taste with sea salt, ground black pepper and ground paprika
Garlic Mashed Cauliflower
1 medium head cauliflower
2 teaspoons chopped garlic
2 tablespoons butter, unsalted
2 tablespoons sour cream
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon italian seasoning
Parmesan Cheese Sauce
1 tablespoon butter
1 tablespoon flour
1 cup low-fat milk
½ cup grated parmesan cheese
½ teaspoon chopped garlic
¼ teaspoon salt
¼ teaspoon ground black pepper
1 Cook chicken thighs on grill/bbq until down. Chicken thighs come in a variety of sizes, so I don’t have an actual cook time for this part.
2 While the chicken thighs are cooking is the perfect time to get the mashed cauliflower started. I use a pair of kitchen scissors to cut the florets off the head of cauliflower. Try to make the pieces around the same size to ensure even cooking. Steam cauliflower florets for about 10 minutes, or until florets can be pierced with a fork. Remove from steam and place in food processor along with garlic, butter, sour cream, salt, pepper and italian seasoning. Process until smooth, scraping down sides of food processor a couple times to avoid any larger chunks from lingering around. Set aside.
3 Once the chicken is grilled and the mashed cauliflower is ready, it’s time to make the parmesan cheese sauce! Melt butter in saucepan over med-high heat. Sprinkle flour over melted butter and whisk in until fully incorporated. Let bubble for a couple minutes, continuously whisking. Pour in milk and continue to whisk until mixture starts to bubble, lower heat to low and maintain a low simmer - let cook for about 3 minutes, when mixture starts to thicken. While whisking add parmesan cheese, garlic, salt and ground black pepper - let heat through for 2 minutes and remove from heat.
4 Slice chicken thighs and serve over mashed cauliflower and drizzle with parmesan cheese sauce. Enjoy!

Don't miss out on the petition to demand that quality science determine the 2015 U.S. Dietary Guidelines!!


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