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Grilled Honey-Lime Chicken with Pineapple Salsa & Side of Roasted Cauliflower Rice
Grilled Honey-Lime Chicken with Pineapple Salsa & Side of Roasted Cauliflower Rice
Delicious fruity salsa brightens up this simple tasty, healthy grilled chicken. Make this yummy chicken with a side of roasted
INGREDIENTS
- Juice of 4 limes
- 1/4 c. extra-virgin olive oil
- 1/4 c. plus 1 tbsp. chopped fresh cilantro
- 2 tsp. honey
- kosher salt
- 1 lb. boneless, skinless chicken breasts
- 2 c. chopped pineapple
- 1 avocado, diced
- 1/4 red onion, diced
- Freshly ground black pepper
DIRECTIONS
- Make Marinade: In a large bowl, whisk together juice of 3 limes, olive oil, 1/4 cup cilantro, and honey and season with salt.
- Add chicken to a large Ziploc bag or baking dish and pour over marinade. Let marinate in the refrigerator at least 3 hours and up to overnight.
- When ready to grill, heat grill to high. Oil grates and add chicken. Grill until charred, 8 minutes per side.
- Meanwhile, in a medium bowl, stir together pineapple, avocado, red onion, juice of 1 lime, and remaining tablespoon cilantro. Season with salt and pepper.
- Spoon salsa over chicken and serve.
YIELD: 4 SERVINGS
Roasted Cauliflower Rice
Save yourself a few hundred calories in your weeknight meals by getting to grips with low-carb, cauliflower rice.
Blitz – a food processer will give the best results. Remove the outer leaves from the cauliflower, cut it into quarters and remove most of the thick core, then cut each quarter into two or three chunks. You don’t want to overload the blender, or it will struggle to blitz the cauliflower, instead work with about half the cauliflower at a time. Blend for 30 seconds or so, until the cauliflower resembles fine rice, or couscous.
Grate – If you don’t own a food processer, you can grate the raw cauliflower on the coarse side of the grater. You may find you’re left with a few bigger pieces, which will give the ‘rice’ a chunkier texture.
Roasting
This is an awesome method for cooking cauliflower rice. Toss the rice with a drizzle of olive oil in a tray, then spread it out to a thin, even layer. Roast the ‘rice’ at 400 degrees for 12 minutes, mixing it in the tray halfway through cooking. This method makes the ‘rice’ light, fluffy, and flavorful.