Garlic Marinated Grilled Chicken Served on Cilantro & Lime Cauliflower with Sriracha Cream Sauce

Today was a fun day because Penny Nakamura, the At Home section reporter for the Bend Bulletin came over to interview me for an article called, "In The Kitchen With." This is really the first time I've cooked with an interviewer and photographer and though a bit intimidating, I thought it went very well.

This dish I chose to make was Garlic Marinated Grilled Chicken Served on Cilantro & Lime Cauliflower with Sriracha Cream Sauce. This dish has everything that I like in a meal going for it. There's great layers of flavors that work so well together and low fat, high fiber and just delicious with the Sriracha cream sauce.
 

Ingredients:

4 boneless chicken breasts

4 cloves crushed garlic
1 medium head cauliflower
1 cup chopped cilantro
4 limes
1/4 lite sour cream
1/4 cup non fat plain Greek yogurt
1 tablespoon Sriracha sauce

Preparation:
Take your chicken breasts and rinse in cold water and set on paper towels to dry. I like to flatten out my chicken breast pieces because the chicken cooks more evenly, but you can certainly skip this step. Place a chicken breast piece in a 1 gallon Ziploc bag and use your meat pound / tenderizer to flatten out the thick part of the breast. Now that you have the chicken ready to marinate, take the crushed garlic and spread some on each piece of chicken. Place the chicken back into the Ziploc bag while you prepare the rest of the dish.
 

To make the Sriracha cream sauce, combine the lite sour cream, Greek yogurt and Sriracha into a squeeze bottle. Shake the cream sauce really well so the ingredients are well incorporated and place in the fridge while you prepare the cauliflower.

To make the cilantro lime sautéed cauliflower, we're going to use a food processor with the shredding blade to shred the cauliflower. Begin by breaking the cauliflower up into large pieces and run through the food processor until the entire head of cauliflower is shredded. Take your 12" sauté pan and add a tablespoon of olive oil or avocado oil. Add the cauliflower and sauté over medium heat. After about 5 minutes add the chopped cilantro, juice of 2 limes and  some salt and pepper to taste. Cook for another 5 minutes and you're done.

To grill the chicken, brush on some olive oil and then add some salt and pepper. Grill the chicken breast 3 - 4 minutes per side. When done, remove from the grill and cover with foil and set a side until you're ready to plate.

To serve, place a nice size portion of the cilantro lime cauliflower on a serving plate. Take one of the chicken breast pieces and slice into 1/2" pieces and place on the cauliflower. Squeeze on some Sriracha cream sauce and garnish with a little chopped cilantro, diced green onions and a couple wedges of lime.