Ingredients
Scale
- 4 chicken breasts (approximately 2 lbs)
- 3/4 cup light coconut milk
- 1/2 cup sweet chili sauce (plus extra for dipping)
- Juice of 1 lime
- Salt and pepper to taste
- 8 cups cauliflower rice (fresh or frozen)
- 1.5 tablespoons coconut oil
- 1/4 cup fresh cilantro (chopped)
Instructions
- Marinate the chicken by combining 1/2 cup coconut milk, sweet chili sauce, and juice from half a lime in a Ziplock bag. Add salt and pepper to taste, then add chicken breasts and ensure they are well coated. Refrigerate for 30 minutes to an hour.
- Preheat your grill to medium-high heat, greasing the grates to prevent sticking.
- Grill the marinated chicken for about 4-5 minutes on one side until browned, then flip and grill for another 3-4 minutes or until cooked through. Let rest for 5 minutes before serving.
- Meanwhile, heat coconut oil in a large skillet over medium-high heat. Add cauliflower rice and season with salt and pepper, sautéing for about 5-7 minutes until tender. Stir in remaining coconut milk and lime juice from the other half; add chopped cilantro and adjust seasoning as needed.
- Serve grilled chicken over coconut-lime cauliflower rice with extra sweet chili sauce on the side.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 chicken breast (approximately 200g)
- Calories: 350
- Sugar: 8g
- Sodium: 460mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 90mg