Key West Grilled Chicken with Cilantro-Lime Cauliflower Rice
Try this Key West Grilled Chicken with Cilantro-Lime Cauliflower Rice recipe.
Try this Key West Grilled Chicken with Cilantro-Lime Cauliflower Rice recipe.
- 1 garlic clove minced
- salt & pepper to taste
- salt
- 1/4 cup honey
- 1/4 cup cilantro chopped
- 4 chicken breasts
- juice of 1 lime
- 2 green onions sliced
- 3 garlic cloves crushed
- 1/4 cup gluten-free tamaro or soy sauce (dish will not be
- 3 tablespoons vegetable or canola oil
- 3 tablespoons fresh lime juice (1-2 limes worth)
- 1/2 jalapeno, seeded
- 1 mango, chopped
- 1/2 jalapeno, seeded & minced
- 6 cups shredded cauliflower (about 1 head)
- 4 teaspoons vegetable or canola oil
- 1-2 tablespoons fresh lime juice
- Carbohydrate 10.6803959486227 g
- Cholesterol 76.6299999879639 mg
- Fat 9.53752988402012 g
- Fiber 0.141962497875083 g
- Protein 27.5197262500405 g
- Saturated Fat 3.11391187101471 g
- Serving Size 1 1 Serving (158g)
- Sodium 204.746583204374 mg
- Sugar 10.5384334507477 g
- Trans Fat 0.885045832620083 g
- Calories 240 calories
Step-by-step
- For the chicken: Whisk together tamari or 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.
- 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, then add 1 Tablespoon lime juice and cilantro.
- Taste and add more lime juice if desired.
Marinating chicken breasts in a mixture containing honey and tamari requires careful attention to the clock, because leaving poultry submerged past the eight-hour mark causes the acidic lime juice to denature the proteins until the meat turns unpleasantly mushy. Controlling this chemical breakdown ensures the protein retains its structural integrity while still absorbing the sweet and savory flavors of the marinade. When transferring the chicken to the grill grates heated to medium-high, surface moisture becomes the primary obstacle to achieving distinct char marks; patting the meat thoroughly dry with paper towels before cooking prevents steaming and promotes proper Maillard browning.
Shredded cauliflower introduces high levels of water that frequently ruin side dishes by turning them into a soggy mash instead of a light grain substitute. Sautéing the vegetable in a hot skillet for roughly ten minutes allows excess moisture to evaporate completely while developing a faint golden crust on the edges. Box graters and food processor shredding discs yield different particle sizes, but both tools create uniform pieces that cook evenly when tossed in hot vegetable oil. Although this preparation specifically calls for gluten-free tamari or standard soy sauce, swapping in coconut aminos requires a one-to-one ratio by volume, though it will noticeably reduce the overall sodium content and increase sweetness.
