Basil Lime Chicken with Mashed Cauliflower

Bridget’s #7

Basil Lime Chicken with Mashed Cauliflower

The chicken

4 skinless, boneless chicken breast

3 limes juiced

¼ cup of extra virgin olive oil

3 T Dijon mustard

3 T Worcestershire sauce

3 T Soy sauce

6 green onions chopped and divided

4 cloves of garlic minced and divided

2 T basil chopped and divided

Salt and pepper to taste

Start your grill on medium heat until it reaches 350 degrees.

Slice your chicken breast length wise so you how chicken tenders.

 

In a large bowl combine the rest of the ingredients.  In a smaller bowl save ½ cup of the sauce for later use. 

Add the chicken to the large bowl and stir together to combine.  Refrigerate for ½ an hour but no longer.  Lime juice will cook the chicken so be careful not to leave it too long.

Place chicken on the grill and cook until done.

Mashed Cauliflower

1 large head of cauliflower; cut off the stem and used only the top part

1 box of chicken broth

1 T chicken better than bouillon

3 smashed garlic clove; peeled

¾ cup of cream cheese

Parmesan cheese

In a large pot bring the chicken broth, cut up cauliflower, better than bouillon and garlic cloves to a boil.  Cover and simmer until the cauliflower is soft, about a ½ an hour.

Drain the chicken broth and using an electric mixer blend the cauliflower with the cream cheese and Parmesan cheese until smooth.

Spoon the mashed cauliflower on the plate and place chicken strips over the cauliflower.  Spoon the extra sauce over the chicken!

This is so yummy you will make it all of the time!!!!!