Cilantro Lime Chicken and Cauli-Rice Pilaf with Chile Verde Sauce

Ingredients:
Sauce:
6 tomatillos, husked and rinsed
1 jalapeno (I only had 1 in the fridge but it could handle more spice)
 1/2 onion
3 garlic cloves
1 tsp salt

Chicken:
Handful of cilantro, including stems
2 limes, juiced
1/4 olive oil
4 chicken breasts

Cauli-Rice Pilaf:
1 head cauliflower, shredded
2 sweet potatoes, peeled and diced
1 onion, diced
1 cup shredded carrots
2 cups baby spinach
2 tsp sea salt
2 tsp cumin
2 tsp chili powder
2 tsp ground coriander
avocado or guacamole

Directions:
Sauce:
Bring a large pot of water to a boil over high heat. Boil the tomatillos and jalapeno pepper for 10-15 minutes, or until the skins have shriveled slightly and the fruit has turned a dull army green. Drain and remove any stems.

Add the tomatillos and pepper to a food processor with onion, garlic, and salt. Blend until you have a smooth sauce. 

Chicken:

Blend cilantro, limes and olive oil in a food processor. Add to chicken and marinate overnight.

Cook it however you chose to cook a chicken breast while the rice is cooking. I cook mine is a covered saute pan 10 minutes each side.

Rice:
Put the sweet potatoes in a heated and oiled skillet and allow to cook most of the way. Timing really depends on the size of your sweet potatoes. I chopped instead of diced so I felt like it took an eternity to cook. When cooked most of the way add your onions, carrots, and spinach and cook for 5 minutes. Add your spices. Add your cauliflower and cook for a couple minutes just until the cauliflower changes color to a little darker. That's when you know it's done and not overcooked.

Plate chicken and rice and pour over tomatillo sauce. (I also added a little cheddar cheese at this point)