Chimichurri Grilled Chicken with Sweet Potatoes and Cauliflower Rice

Monday, you sneaky beast. This herby paleo chicken recipe is one to have in your pocket for weeknight dinners (like Mondays). I like that both the nutrition and the flavors are balanced (a little sweet, little savory and a little spicy). It's easy to make all the components in bulk ahead of time (I try to bake a bunch of sweet potatoes early in the week so I have them readily available). Then you can throw everything together in less than 10 minutes when you're ready to eat. One-pot meals and food piles are my favorite.

Now that we own the best grill ever and use it almost every day, I'm going to be making it OFTEN this summer.

Chimichurri Grilled Chicken with Sweet Potatoes and Cauliflower Rice Paleo, Whole30, Gluten-Free

• 3 sweet potatoes
• 1 head cauliflower, riced in the food processor or grated
• 1-2 tablespoons coconut oil or ghee
• Sea salt to taste (for the cauliflower)
• 3 lbs. chicken thighs
• Spice rub (just eyeball it): sea salt, black pepper, paprika, cayenne
• As much chimichurri as you like (I used about 1 tablespoon per chicken thigh)

Preheat the oven to 400 degrees. Poke a couple of holes in the sweet potatoes with a fork, set on a foil-lined baking sheet and bake for about 40-60 minutes, depending on the size. Prep the cauliflower, toss it with coconut oil or ghee, lightly salt it and then spread in one layer on a lined baking sheet. Throw in the cauliflower rice to roast for 30 minutes. The cauliflower might need to be stirred up after 20 minutes. It's done when it's starting to brown.While the veggies and starches are baking, preheat the grill, prepare the chimichurri and set that aside. Rub the chicken with the spices and grill for about 6-8 minutes on one side, 3-4 minutes after flipping. When everything is fully cooked, cube the chicken and sweet potatoes and toss with the chimichurri and cauliflower. You can do this in a bowl or give it a quick sauté in a large pan if you need to reheat anything. Then EAT.Thoughts, Ideas and Other Uses:

• Again, the ease of this recipe comes from the make-ahead capability. Bake up lots of cauliflower rice and sweet potatoes early in the week to use for all sorts of quick dishes.
• If you can't tell, I love the just-add-cauliflower-rice method with leftovers. Use this formula to make all kinds of paleo fried rices and one-pot meals.
• This would be so good with strip steak too. SO GOOD.
• No more thoughts. It's Monday.

More new recipes coming your way in the next few weeks—I know I've been slacking a bit on that lately. :)