- 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)
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.comExternal Site
NUTRITION PER SERVING
- 327 calories
- 9g fat (6g saturated fat)
- 120mg cholesterol
- 326mg sodium
- 15g carbohydrate
- 9g sugar
- 4g fiber
- 45g protein
“The best and easiest chicken marinade I have found. A touch tropical from the coconut milk, sweet heat from the chili sauce (definitely not too spicy for kids), and the kick of lime juice is the best combo. Huge hit for grilling season!”
Kristin Porter of IowaGirlEats.com