BBQ Chicken, Sweet Potatoes, and Cauliflower "Risotto"



INGREDIENTS /INSTRUCTIONS: (Whole30 compliant)
​BBQ CHICKEN
*Chicken tenderloins (strips) 2-4 lbs
*1/2 C Whole30 Mayo
*1 Tbl Turkish seasonings (salt, garlic, cumin, black pepper, oregano, paprika, cayenne, coriander), or whatever you like -mix Mayo and seasonings together then pour over chicken and combine. Let it marinate at least 30 minutes. BBQ several minutes per side, turning til done with awesome grill marks.
SWEET POTATOES
*Sweet potatoes, sliced
-toss sweet potatoes with olive oil, salt, and chili powder. Put these on the BBQ first, get good grill marks on them and cook a bit, then move to top rack if you can while chicken is cooking.
CAULIFLOWER RISOTTO
*4 cups Cauliflower rice
*4 cups Kale
*Lemon juice
-sauté cauliflower and kale in clarified butter, salt, pepper, fresh garlic or granulated garlic and juice of 1/2 a lemon. Cook until soft and slightly browned. Squeeze the other half of the lemon over it before serving. ​