SRIRACHA LIME MARINATED CHICKEN
Boneless Chicken Thighs
(or 3 Boneless, skinless breast)
Salt / Pepper
from 2-3 limes
amount depends on preference
1″ – 2″
Season chicken with salt and pepper.
In a ziploc bag, combine olive oil, lime juice, onion and Sriracha. Add in the chicken shaking a little to coat.
Toss the bag in the fridge and forget about it for at least an hour. I usually do it around lunch time so there’s a lot of good marinating going on.
Preheat your oven to 400 degrees.
Place chicken in a cast iron skillet (or any other oven safe heavy pan) and pour the marinade over it.
Bake for 25 minutes then set oven to broil for five minutes or until the chicken has a nice crust to it.
While the chicken is cooking, toss your cauliflower florets, garlic and ginger in a food processor and pulse until the cauliflower is the consistency of fine couscous.
Heat a pan to medium and add in a small splash of olive oil, add in your cauliflower mixture and cook until fragrant and heated through. Stirring occasionally.
Serve chicken over the cauliflower mixture and enjoy!