Coconut-lime chicken with cauliflower rice

SweetChiliLimeChicken.jpg

Yield

4 servings

Ingredients

• ¾ cup unsweetened light coconut milk, divided
• ½ cup sweet chili sauce, plus more for dipping
• 1 lime
• Salt and pepper
• 1½ lbs chicken breasts
• 1½ tablespoons coconut oil
• ¼ cup fresh cilantro, chopped
• 1 medium-sized head of cauliflower, grated (6 – 8 cups)

Cook

Combine ½ cup coconut milk, sweet chili sauce and the juice of ½ lime in a large re-sealable plastic bag. Add salt and pepper, then squish to combine. Add chicken breasts, then marinate for 30 – 60 minutes in the refrigerator.

Preheat grill to medium-high, making sure grates are well greased. Grill chicken breasts for 4 – 5 minutes on the first side, then 3 – 4 minutes on the second side, depending on how big they are. Remove to a plate to rest for 5 minutes.

Meanwhile, heat coconut oil in a very large skillet over medium/medium-high heat (6 out of 10). Add cauliflower, season liberally with salt and pepper, and then sauté until tender, 5 – 7 minutes. Squeeze in juice from remaining lime, then add 3 – 4 tablespoons coconut milk. Add cilantro, then stir to combine. Add salt and pepper if necessary. Top with chicken and serve with extra sweet chili sauce for dipping.

Printed with permission: IowaGirlEats.com