Key West Grilled Chicken with Cilantro-Lime Cauliflower Rice

I was looking over my recipe photos tonight trying to decide what I wanted to post. I found the photo of Key West Grilled Chicken and although it is more of a summer recipe, it is so darn good I had to share this with you!! I found it on the Iowa Girl Eats blog. If you haven’t seen this blog you need to check it out. It is witty and funny and full of really good and healthy recipes.

I have never tasted so many amazing flavours all in one dish. It is spicy and sweet in all the right ways. The rice is amazing too. It also has a secret!! It is actually cauliflower shredded and sauteed!! Is that cool or what? It tasted like rice but with far less calories and healthy too!

Here is the recipe, if you still have decent weather and can BBQ, you have to try this!

Key West Grilled Chicken with Cilantro-Lime Cauliflower Rice

Serves 4

Chicken adapted from AllRecipes.com

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:

  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.

*Tip: To make all three components of this recipe you’ll need 1 bunch cilantro, 1 jalapeno, and 4 limes.