Menu Enter a recipe name, ingredient, keyword...

Key West Grilled Chicken with Cilantro-Lime Cauliflower Rice


Google Ads
Rate this recipe 0/5 (0 Votes)


  • For the Key West Grilled Chicken:
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 3 Tablespoons vegetable or canola oil
  • 3 Tablespoons fresh lime juice (1-2 limes worth)
  • 3 garlic cloves, crushed
  • 1/2 jalapeno, seeded
  • 4 chicken breasts
  • For the Mango Salsa:
  • 1 mango, chopped
  • 1/2 jalapeno, seeded & minced
  • 2 green onions, sliced
  • 1 garlic clove, minced
  • 1/4 cup cilantro, chopped
  • juice of 1 lime
  • salt & pepper, to taste
  • For the Cilantro-Lime Cauliflower Rice:
  • 6 cups shredded cauliflower (about 1 head)
  • 4 teaspoons vegetable or canola oil
  • salt
  • 1-2 Tablespoons fresh lime juice
  • 1/4 cup cilantro, chopped



Step 1

. For the chicken: Whisk together soy sauce, honey, vegetable oil, lime juice, and garlic in a small bowl. Place chicken breasts in a ziplock bag and pour mixture on top. Add jalapeno, squish to coat chicken in marinade, then refrigerate for 1 hour, or up to 8 hours. Grill chicken over medium-high heat for 4-5 minutes a side, basting with the leftover marinade a few times as it grills.

2. For the mango salsa: Combine all salsa ingredients in a bowl. Refrigerate until ready to use.

3. For the cilantro-lime cauliflower rice: Shred cauliflower using the shredding blade on a food processor, or by hand with a flat or box grater. Heat vegetable oil in a large skillet over medium-high heat. Add cauliflower, season with salt, then saute until soft and just starting to turn golden brown, about 10 minutes. Turn off the heat, then add 1 Tablespoon lime juice and cilantro. Taste and add more lime juice if desired.


You'll also love

Review this recipe

white choc. keylime calypso bars Avocado Salad with Lime and Cumin Vinaigrette