Smokey Grilled Chicken with Cauliflower-Potato Hash, Spring Onion Top Chimichurri and Crispy Cauliflower Leaves

SMOKEY GRILLED CHICKEN

WITH CAULIFLOWER-POTATO HASH, SPRING ONION TOP CHIMICHURRI AND CRISPY CAULIFLOWER LEAVES

PETER KLEIN | UNITED STATES

We really wanted to showcase how to use typically discarded veggie parts as integral parts of a dish layering in different textures and flavor combinations and I think we have definitely succeeded with this recipe.

SAVED FOOD Vegetables

INGREDIENTS SERVINGS 4

METHOD PREP 30 minutes

COOK 20 minutes

Smoked Paprika Grilled Chicken

2 tsp Smoked Paprika 4 Boneless/Skinless Chicken Breasts ½ tsp Kosher Salt ½ tsp Ground Black Pepper 2 tsp Olive Oil

Spring Onion Top Chimichurri

8 tsp Fresh Cilantro 8 tsp Fresh Parsley 4 tsp Fresh Red Onion, diced 2 each Garlic Cloves, peeled 1 tsp Fresh Lemon Juice ½ tsp Ground Black Pepper 1 cup Fresh Green Onions (Scallions), chopped 4 tsp. Olive Oil

Red Skin Potato Cauliflower Hash

1 pound Fresh Red Bliss Potatoes 4 tbsp Canola Oil 2 pounds Fresh Cauliflower 1 tsp Kosher Salt 1 tsp Ground Black Pepper

Smoked Paprika Grilled Chicken:

1. Preheat grill. Lightly pound chicken breasts and season with smoked paprika, salt, pepper and oil.

2. Grill chicken until internal temperature reaches 165°F. Sprinkle with additional smoked paprika.

Spring Onion Top Chimichurri:

3. Wash and dry herbs and chop coarsely including the leaves and stems.

4. Add all ingredients except olive oil to a food processor. Pulse a few times until chopped. Slowly add the olive oil. Pulse the mixture a few more times until the olive oil is combined.

Red Skin Potato Cauliflower Hash:

5. Wash, medium dice the potatoes, leaving the skin on.

6. Chop cauliflower into florets similar size as the potatoes, reserving the leaves.

7. Heat oil in a sauté pan or cast-iron skillet over medium heat. Add diced potatoes and cauliflower. Turn heat to medium-high. Season to taste with salt and pepper.

8. Sauté until potatoes are golden and cauliflower is crispy.

Crispy Cauliflower Leaves:

9. Heat oil in a sauté pan over high heat.

10. Add cauliflower leaves, reduce heat to medium.

11. Fry until crisp, then remove from heat and serve immediately.

12. Assemble Dish. Serve Grilled Chicken over Potato Cauliflower

Hash and top with Spring Onion Top Chimichurri and Crispy

Cauliflower Leaves.