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.
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