1

Make Patties: Gently mix ground chicken, rosemary, lemon zest, 3 minced garlic cloves, cayenne pepper, paprika, 1 teaspoon salt and a few cracks of fresh pepper, until just combined. Do not over mix. Form into 4 patties. Heat 1-2 Tablespoons olive oil in a fry pan over medium heat. Cook patties until golden brown, about 5-8 minutes per side.

2

Meanwhile, steam the cauliflower in a large pot and heat 1 Tablespoon olive oil in another large fry pan over medium-low. Add the shallots and 1 minced garlic clove, sautéing until the shallots become translucent, about 5 minutes. Then add the swiss chard stems and sauté for another 5 minutes. Add the swiss chard leaves, season with salt and pepper and sauté until bright green and wilted.

3

Once the cauliflower is tender, add it and the butter and milk to a high-powered blender or food processor, blending briefly until smooth. Season with salt and pepper to taste.

4

Divide cauliflower mash between four plates, topping with sautéed swiss chard and a chicken patty. Season with fresh salt and pepper and serve with a wedge of lemon.

5

Notes: You can add more or less cayenne depending of spice level preference. Add 1-2 cloves of minced garlic to the cauliflower mash. You can do half potatoes and half cauliflower for the mash if wanting more carbs.