Description
Grilled chicken marinated in a sweet chili coconut lime sauce, served with flavorful cauliflower rice. This dish is a perfect balance of sweet, tangy, and savory flavors.
Ingredients
Units
Scale
For the Chicken:
- 3/4 cup light coconut milk, divided
- 1/2 cup sweet chili sauce, plus more for dipping
- 1 lime
- Salt and pepper
- 4 chicken breasts (~2lbs)
For the Cauliflower Rice:
- 8 cups cauliflower rice, fresh or frozen
- 1–1/2 Tablespoons coconut oil
- 1/4 cup fresh cilantro, chopped
Instructions
- Marinate the Chicken: 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 marinate the chicken breasts for 30 minutes – 1 hour in the refrigerator.
- Grill the Chicken: Preheat the grill to medium-high. Grill the chicken breasts for 4-5 minutes on the first side, then 3-4 minutes on the second side. Remove to a plate to rest for 5 minutes.
- Prepare the Cauliflower Rice: Heat coconut oil in a large skillet over medium-high heat. Add cauliflower, season with salt and pepper, then sauté until tender, about 5-7 minutes. Squeeze in juice from the remaining lime half, add coconut milk and cilantro, then stir to combine.
- Serve: Scoop the cauliflower rice onto plates, top with grilled chicken, and serve with extra sweet chili sauce for dipping.
Notes
- Serve with regular rice if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 376 kcal
- Sugar: 9g
- Sodium: 570mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 39g
- Cholesterol: 110mg
