Yields: 4 servings
Prep time: 20 minutes
Cook time: 25-30 minutes
Ingredients:
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts (about 4 breasts)
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Cilantro-Lime Cauliflower Rice
- 1 large head cauliflower, riced (or 16 oz bag of frozen cauliflower rice)
- 2 tablespoons olive oil
- 1/2 cup chopped cilantro
- 1/4 cup fresh lime juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
1. Marinate the Chicken:
- In a large bowl or zip-top bag, combine olive oil, lime juice, garlic, chili powder, cumin, salt, and pepper.
- Add the chicken breasts to the marinade, making sure they are well coated.
- Place the bowl/bag in the refrigerator to marinate for at least 30 minutes or up to several hours for maximum flavor.
2. Make the Cauliflower Rice (if not using frozen):
- Cut the cauliflower into florets and remove the thick stem.
- Pulse florets in a food processor until they resemble rice-sized pieces. You may need to do this in batches.
3. Grill the Chicken:
- Preheat your grill to medium-high heat.
- Remove the chicken from the marinade and grill it for about 5-7 minutes per side, or until the internal temperature reaches 165°F.
4. Cook the Cauliflower Rice:
- Heat the olive oil in a large skillet over medium heat.
- Add the cauliflower rice and season with salt and pepper.
- Cook the cauliflower rice for 5-7 minutes, or until tender-crisp.
- Remove from heat and stir in the cilantro and lime juice.
5. Assemble and Serve:
- Place a generous scoop of cauliflower rice on a plate.
- Top with a grilled chicken breast.
- Add your favorite toppings like avocado, salsa, sour cream, or shredded cheese (optional).
Tips:
- To save time, use pre-riced cauliflower or frozen cauliflower rice.
- Experiment with different spices or add-ons like red onion or bell peppers to your cauliflower rice.
- If you don’t have a grill, pan-sear the chicken in a skillet over medium-high heat for a similar effect.
- Leftovers will keep in the refrigerator for 3-4 days.
