Name: Grilled Lemon–Tarragon Chicken Thighs over Warm Asparagus & Cauliflower Rice with Pea Shoots
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: French-inspired / Modern European
Ingredients: 600 g Boneless, skinless chicken thighs; 1 whole (zest + juice) Fresh lemon; 4 tsp (about 4 g) Fresh tarragon, chopped; 4 tbsp (60 ml) Olive oil; 480 g Cauliflower rice (fresh or pre-riced); 320 g Asparagus, trimmed and cut into 3–4 pieces each; 4 cloves (about 12 g) Garlic, minced (small cloves); 80 g Pea shoots; 4 tsp (about 20 g) Unsalted butter; 1.5 tsp (plus more to taste) Kosher salt

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