Step 1

Preheat your oven to 425 degrees and place asmall cooling rack on top of a large baking sheet. Set aside.

Step 2

In a small food processor, grind the pistachios and a pinch of salt until the pistachios are broken down, but are still a little chunky. This keeps the chicken crunchy. Pour the pistachios into a shallow plate with edges. Place the egg white into a medium bowl.

Step 3

Pat the chicken dry and place into the egg whites, shaking offany excess. Then, place into the pistachios and gently roll around until thewhole chicken is covered, lightly pressing to adhere the nuts to the chicken.Place onto the rack and bake until the chicken is no longer pink inside, andthe outside is golden brown and crunchy, about 12-15 minutes.

Step 4

While the chicken cooks, place the cauliflowerinto a large food processor and process until it looks like rice

Step 5

Place the cauliflower rice into a large bowl and microwave untilsoft, about 3-4 minutes. Toss with the cilantro and season to taste with saltpepper and fresh lime juice. Set aside

Step 6

Whisk all the sauce ingredients together in asmall bowl and serve over top of cauliflower rice and chicken.

Step 7

Garnish with cilantro and DEVOUR