Lime Chicken Picante with Steamed Carrots and Cauliflower

Servings: 6
Preparation time: 20 minutes
Cook time: 37 minutes
Ready in: 57 minutes

Ingredients

• 1/4 cup Dijon mustard
• 2 tablespoons fresh lime juice
• 1/2 cup organic low-sodium chunky salsa
• 6 (4-ounce) skinless, boneless pasture-fed, free-range chicken breasts
• 2 tablespoons extra-virgin olive oil
• 1 lime, sliced into 6 wedges
• 6 carrots, cut into 1/2-inch rounds
• 1 head cauliflower, cut into bite-size florets
• 1/4 teaspoon unrefined sea salt

Directions

1. Stir together the mustard, lime juice, and salsa in a large bowl. Add chicken and coat with
2. the salsa mixture. Cover, and place in the fridge to marinate for at least 30 minutes.
3. Heat olive oil in a large skillet over medium heat. Add the marinated chicken and brown on
4. all sides.
5. Boil marinade in a saucepan for 5 minutes then pour over chicken.
6. Sauté chicken for another 3 to 5 minutes or until marinade starts to glaze.
7. Place chicken onto individual plates; spooning marinade over chicken.
8. Place a steamer in a large saucepan of boiling water. Add the vegetables and steam covered
9. for about 7 minutes, or until tender.
10. Transfer vegetables to a bowl and season with 1/4 teaspoon salt. Cover to keep warm.
11. Top each breast with 1 lime wedge and place steamed vegetables on the side.