Good Morning! I hope everyone had an awesome Labor Day weekend. Ours was super low key, we just filled the days taking long walks and cooking early dinners. Haha, that's life with a newborn, folks! I am excited to share one particularly easy and delicious recipe with you today.
This was sent to me by my darling friend/sort-of-cousin/former-boss/mother-of-my-goddaughter (yes, we have a lot of relational ties). She mentioned that she had been eating "Paleo" lately, and that she's been feeling great as a result. I was intrigued, but not enough to give up all the good stuff in life. Obviously. She assured me that this recipe tasted DELICIOUS and that I needed to try it out for myself. So I relented. Folks? She was right. Ugh AGAIN. Kelley, you've got to stop doing that.
This recipe was sourced here, but I actually made a few (extremely minor) changes to the recipe to make it a bit more my own. (Lately I have a thing for adding whole grain mustard to everything :)
Lemon Mustard Chicken Ingredients:
- 4 chicken breasts, 2 to 4, boneless
- ½ cup extra virgin olive oil
- ¼ cup lemon juice
- 1 tbsp whole-grain mustard
- 4 cloves garlic, minced
- 2 tbsp honey
- 2 tsp dried thyme
- 1 tsp red pepper flakes, crushed
- 1 tsp cayenne pepper
- 1 tsp sea salt
- 1 tsp black pepper
Lemon Mustard Chicken Method:
1. Heat a skillet or dutch oven over medium and let get really hot.
2. Place olive oil, lemon juice, whole-grain mustard, garlic, honey, thyme, red pepper flakes, cayenne, salt, and pepper in a bowl and mix well.
3. Add the chicken to the bowl and ensure an even coating of all the meat. (The original recipe says to "cover and refrigerate for at least 3 hours, and up to 2 days", but I didn't do that. I just coated the chicken well and placed it in the heated dutch oven.) Then I poured the remainder of the marinade over the chicken. The more the merrier, right?
4. Grill over medium heat only flipping once until cooked through. Serve over a bed of the Mango Cauliflower Couscous.
Mango Cauliflower "Couscous" Ingredients:
- ½ head cauliflower
- ½ cup unsweetened shredded coconut
- ½ cup raw almonds, chopped, consistency of choice, (you can substitute any nuts that you want)
- 1 mango, peeled and diced
- 1 tbsp coconut oil
- 1 pinch sea salt
Mango Cauliflower "Couscous" Method:
1. Melt coconut oil in a frying pan over medium heat. Pulse all of the cauliflower in a food processor until it is like rice or until it resembles Couscous.
2. Transfer the cauliflower to a separate bowl. Chop almonds up in a food processor, and then add to the cauliflower.
3. Place 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 (which I am sure would work just fine; I just prefer little bites).
4. Add the cauliflower, almonds, and coconut to the sauté pan and turn the heat up to medium-high. Cook for about 5 minutes, stirring often and then add the mango. Continue to cook until done to your liking.
All together, now.
Serve the "couscous" with the delicious Lemon Mustard Grilled Chicken and enjoy. No seriously, you WILL enjoy it. Despite the whole Paleo-label. Let me know what you think!