Sweet Chili Coconut-Lime Grilled Chicken with Coconut-Lime Cauliflower Rice

Sweet Chili Coconut-Lime Grilled Chicken with Coconut-Lime Cauliflower Rice

• 3/4 cup unsweetened light coconut milk, divided (3 healthy fats)
• 2 tsp Frank’s Red Hot sweet chili sauce (4 condiments)
• 2 Tbs lime juice, divided (6 condiments)
• ¼ tsp salt (1 condiment)
• ½ tsp pepper (1 condiment)
• 36.4 oz chicken breasts~Yields 28 oz cooked (4 leaners)
• 6 cups (21.12 oz) riced cauliflower (12 greens)
• 1 teaspoon canola oil (1 healthy fat)
• 1/4 cup fresh cilantro, chopped


1. Combine 1/2 cup coconut milk, sweet chili sauce and 1 1/2 tbsp lime juice in a large Ziplock bag. Add salt and pepper then squish to combine. Add chicken breasts then marinate for 30 minutes – 1 hour in the refrigerator.

2. 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 and how well done you like them. Remove to a plate to rest for 5 minutes.

3. 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 saute until tender, 5-7 minutes. Add remaining lime juice (1/2 tbs) then add 3-4 Tablespoons coconut milk, depending on how coconut you want it. Add cilantro then stir to combine. Scoop onto plates then top with chicken.

Makes 4 servings
Per serving:
1 Leaner protein
3 vegetables
3 condiments
1 fat