Lemon Dijon Grilled Chicken with Mango CousCous

Directions

1. 1
   Place all marinade ingredients and mix well
2. 2
   Add the chicken to the bowl and ensure an even coating of all the meat
3. 3
   Cover chicken and refrigerate for at least 3 hours but up to 2 days.Once marinated, grill over medium heat only flipping once until cooked through.
4. 4
   Serve over a bed of the Mango Cous
5. 5
   Cous below
6. 6
   Heat a frying pan over medium heat
7. 7
   Add the coconut oil until it melts
8. 8
   Pulse all of your cauliflower in your food processor until it is like a rice size or small, this is all personal preference. I just let it keep going until it resembles Cous
9. 9
   Cous
10. 10
    Transfer the cauliflower to a seperate bowl, now use your processor to chop your almonds up. You don't have to use a food processor you can Slap Chop if you have one too, add the almonds to the cauliflower
11. 11
    Now place your 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
12. 12
    Add the cauliflower, almonds, and coconut to your saute pan and turn the heat up to medium high
13. 13
    Cook for about 5 minutes stirring often and then add your Mango
14. 14
    Continue to cook until done to your liking, I keep cooking mine until it turns slightly brown and it is always perfect
15. 15
    Serve with your delicious grilled chicken and enjoy