Ingredients
Scale
- 3/4 cup light coconut milk, divided
- 1/2 cup sweet chili sauce, plus more for dipping
- 1 lime
- Salt and pepper to taste
- 4 chicken breasts (~2 lbs)
- 8 cups cauliflower rice, fresh or frozen
- 1 1/2 tbsp coconut oil
- 1/4 cup fresh cilantro, chopped
Instructions
- Combine 1/2 cup coconut milk, sweet chili sauce, and juice of 1/2 lime in a large Ziplock bag. Add salt and pepper and mix. Add chicken breasts and marinate 30 minutes – 1 hour in the fridge.
- Preheat grill to medium-high. Grill chicken 4-5 min first side, 3-4 min second side, depending on size. Let rest 5 minutes.
- Heat coconut oil in a large skillet over medium/medium-high heat. Add cauliflower rice, season with salt and pepper, sauté 5-7 minutes until tender.
- Squeeze juice from remaining lime half and add 3-4 tbsp coconut milk to skillet, stir in cilantro, adjust seasoning.
- Plate cauliflower rice, top with grilled chicken, serve with extra sweet chili sauce.
Notes
- Optional: serve with regular rice if preferred.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: American