Lemon Dijon Grilled Chicken with Mango CousCous

I can not believe that I spent a good majority of 27 years of my life not eating cauliflower, I can not believe how much I deprived myself of such a delicious treat.  Now I am just intrigued to try it with every different flavor combination I can dream of.  So here you go, a great summer time grilled chicken with a versatile, delicious marinade and an easy way to saute up some amazing Cauliflower.

George Bryant

Lemon Dijon Grilled Chicken with Mango CousCous

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Prep Time 3 hours hrs

Cook Time 20 minutes mins

Total Time 3 hours hrs 20 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

Lemon Dijon Chicken

• 2-4 boneless chicken breasts
• 1/2 cup extra virgin olive oil
• 1/4 cup lemon juice
• 1 tablespoon dijon mustard
• 4 garlic cloves minced
• 2 tablespoons organic honey
• 2 teaspoons dried thyme
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon pepper

Cauliflower CousCous

• 1/2 head of cauliflower
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chopped almonds consistency of your choice (you can substitute any nuts that you want)
• 1 whole mango peeled and diced
• 1 tablespoon coconut oil
• pinch of sea salt

Method

 

Lemon Dijon Chicken

1. Place all marinade ingredients and mix well
2. Add the chicken to the bowl and ensure an even coating of all the meat
3. Cover chicken and refrigerate for at least 3 hours but up to 2 days.
4. Once marinated, grill over medium heat only flipping once until cooked through.
5. Serve over a bed of the Mango CousCous below

Cauliflower CousCous

1. Heat a frying pan over medium heat
2. Add the coconut oil until it melts
3. Pulse all of your cauliflower in your food processor until it is like a rice size or small, this is all personal preference. I just let it keep going until it resembles CousCous
4. Transfer the cauliflower to a separate bowl, now use your processor to chop your almonds up. You don't have to use a food processor you can Slap Chop if you have one too, add the almonds to the cauliflower
5. Now place your diced mango in the food processor and pulse until it is broken down to small chunks, don't pulse too much or you will end up with mango salsa
6. Add the cauliflower, almonds, and coconut to your saute pan and turn the heat up to medium high
7. Cook for about 5 minutes stirring often and then add your Mango
8. Continue to cook until done to your liking, I keep cooking mine until it turns slightly brown and it is always perfect
9. Serve with your delicious grilled chicken and enjoy

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