Ingredients
Scale
- 3/4 cup light coconut milk
- 1/2 cup sweet chili sauce
- Juice of 1 lime
- Salt and pepper
- 4 chicken breasts (approx. 2 lbs)
- 8 cups cauliflower rice
- 1.5 tablespoons coconut oil
- 1/4 cup fresh cilantro
Instructions
- Marinate the chicken by combining coconut milk, sweet chili sauce, lime juice, salt, and pepper in a Ziplock bag. Add the chicken breasts, seal the bag, and refrigerate for 30 minutes to an hour.
- Preheat your grill to medium-high heat. Grease the grates to prevent sticking.
- Grill the marinated chicken for 4-5 minutes on one side; flip and cook for another 3-4 minutes until fully cooked (internal temperature should reach 165°F).
- In a skillet over medium heat, melt coconut oil and sauté cauliflower rice seasoned with salt and pepper for about 5-7 minutes. Stir in lime juice and coconut milk before adding chopped cilantro.
- Serve grilled chicken over cauliflower rice with extra sweet chili sauce on the side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 90mg