July 25, 2012

Key West Grilled Chicken with Cilantro-Lime Cauliflower Rice

Now really, how do people come up with this stuff? Cauliflower rice??? I never in a million years would have thought to shred up cauliflower, cook it and then serve it as a rice substitute. Genius!

Overall, this recipe is amazing and makes a perfect summer meal. The best part about it, is that it's nice and light, which makes this cheese and carb loving girl a healthy eater for at least one night. 

The flavors going on in this are seriously the best and the cauliflower rice is fabulous. I might just have to try it with all sorts of other meals. Endless possibilities I tell you!

Key West Grilled Chicken with Cilantro-Lime Cauliflower Rice
Slightly adapted from Iowa Girl Eats
For the Key West Grilled Chicken:1/4 cup soy sauce
                  1/4 cup honey
                  3 Tbsp. vegetable or canola oil
                  3 Tbsp. fresh lime juice (1-2 limes worth)
                  1 tsp. garlic, minced
                  4 chicken Breasts
For the Mango Salsa:
                  1 mango, chopped (Learn how to choose and cut a mango here)
                  1 tsp. garlic, minced
                  1/4 cup cilantro, chopped
                  juice of 1 lime
           1/2-1 tsp. of sugar or honey, to sweeten it 
                  salt & pepper, to taste
For the Cilantro-Lime Cauliflower Rice:
                  6 cups shredded cauliflower (about 1 head)
                  4 tsp. vegetable or canola oil
                  salt
                  1-2 Tbsp. fresh lime juice
                  1/4 cup cilantro, chopped
                   
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. 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.
For the mango salsa: Combine all salsa ingredients in a bowl. Refrigerate until ready to use.
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 and add 1 Tbsp. lime juice and cilantro. Taste and add more lime juice if desired.

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