Description
Sweet Chili Coconut-Lime Grilled Chicken with Coconut-Lime Cauliflower Rice is a light and refreshing grilled dinner. Simple and scrumptious!
Ingredients
- 3/4 cup light coconut milk, divided
- 1/2 cup sweet chili sauce, plus more for dipping
- 1 lime
- Salt and pepper, to taste
- 4 chicken breasts, about 2 lbs
- 8 cups cauliflower rice, fresh or frozen
- 1 1/2 tablespoons coconut oil
- 1/4 cup fresh cilantro, chopped
Instructions
1. Combine 1/2 cup coconut milk, sweet chili sauce, and the juice of 1/2 lime in a large Ziplock bag. Add salt and pepper then squish to combine. Add chicken breasts and marinate for 30 minutes to 1 hour in the refrigerator.
2. Preheat grill to medium-high and grease grates well. Grill chicken for 4–5 minutes on the first side, then 3–4 minutes on the second side, until cooked through. Remove to a plate and rest for 5 minutes.
3. While chicken rests, heat coconut oil in a large skillet over medium-high heat.
4. Add cauliflower rice and season with salt and pepper. Sauté for 5–7 minutes until tender.
5. Squeeze in juice from remaining lime half and add 3–4 tablespoons of remaining coconut milk. Stir in chopped cilantro and mix well. Adjust seasoning if needed.
6. Serve cauliflower rice topped with grilled chicken and extra sweet chili sauce for dipping.
Notes
Serve with regular rice if preferred.
Adjust the coconut milk in the rice to suit how strong you want the coconut flavor.
Make sure to rest the chicken before slicing for juicier results.