Instructions

• Combine ½ cup coconut milk, sweet chili sauce and the juice of ½ lime in a large Ziplock bag. Add salt and pepper then squish to combine.
• Add chicken breasts then marinate for 30 minutes - 1 hour in the refrigerator.
• Preheat grill to medium-high, making sure grates are well greased.
• Grill chicken breasts for 4-5 minutes on the first side, then 3-4 minutes on the second side, depending on how big they are and how well done you like them. Remove to a plate to rest for 5 minutes.
• Meanwhile, heat coconut oil in a very large skillet over medium/medium-high heat (6 out of 10).
• Add cauliflower, season liberally with salt and pepper, then saute until tender, 5-7 minutes. Squeeze in juice from remaining lime half then add 3-4 Tablespoons coconut milk, depending on how coconutty you want it.
• Add cilantro then stir to combine. Taste then add salt and pepper if necessary. Scoop onto plates then top with chicken and serve with extra sweet chili sauce for dipping.