Sriracha Lime Chicken Recipe
Life has gotten quite busy at the Budget Betty homestead. At the end of the day when everyone comes home its hard to want to get creative in the kitchen, we’re all usually all about cramming food down our faces and then unwinding a little bit before our embarrassingly early bedtime.
Keeping this in mind, some of our dinners are probably not the healthiest recipe choices we could possibly make. Just the quickest.
So I was fairly thrilled when I made the discovery of an amazing little thing that tastes good and is good for me: Riced cauliflower.
It’s tasty, versatile and it tricks my brain into thinking I am eating some carb loaded ricey (or couscousy) goodness. It’s something my thighs thank me for finding.
So here is a super simple and tasty recipe for Sriracha- lime marinated chicken with garlic ginger riced cauliflower.
SRIRACHA LIME MARINATED CHICKEN
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!
ITEMS WE USED TO MAKE THIS RECIPE