Key West Grilled Chicken with Cilantro-Lime Cauliflower Rice

Key West Grilled Chicken with Cilantro-Lime Cauliflower Rice
Key West Grilled Chicken with Cilantro-Lime Cauliflower Rice

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

. 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.

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