Key West Grilled Chicken with Cilantro-Lime Cauliflower Rice

By tulawdog

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

Preparation

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.