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Key West Grilled Chicken with Cilantro-Lime Cauliflower Rice


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  • 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.


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