Key West Grilled Chicken With Cilantro Lime Cauliflower Rice Food

CILANTRO-LIME CAULIFLOWER RICE

Cilantro-Lime Cauliflower Rice image

Brighten up your everyday cauliflower rice with the fresh flavors of cilantro and lime - a grain-free alternative to the traditional seasoned rice. Thawing the frozen "rice" in the microwave means this fast side dish comes together in a flash without skimping on flavors.

Provided by Food Network Kitchen

Time 15m

Yield 2 1/4 cups

Number Of Ingredients 8

Ingredients

1 tablespoon extra-virgin olive oil
1/2 yellow onion, cut into medium dice
1 clove garlic, minced
1 small jalapeno, seeds and stem removed, cut into small dice, optional
One 12-ounce package frozen riced cauliflower (about 2 cups), microwaved according to instructions
Kosher salt
Zest and juice of 1 lime (about 2 1/2 teaspoons each)
1/2 cup cilantro, chopped

Steps:

Heat the olive oil in medium 10-inch skillet over medium heat. Add the onion and saute, stirring frequently, until softened and transparent, 3 to 5 minutes. Add the garlic and jalapeno, if using, and cook until fragrant, about 1 minute. Add the riced cauliflower and 1 teaspoon of salt. Remove from the heat and finish by adding the lime zest and juice and cilantro. Mix until incorporated.

KEY WEST GRILLED CHICKEN WITH CILANTRO-LIME CAULIFLOWER RICE RECIPE

Key West Grilled Chicken with Cilantro-Lime Cauliflower Rice Recipe image

Provided by tulawdog

Number Of Ingredients 22

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

Steps:

. 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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