Everyone in my family loved this recipe and no one missed “real” rice. If you need to prep this meal ahead, grill the chicken and store it in the refrigerator until you’re ready to serve. Reheat it on the stove while you’re heating up the cauliflower rice.
Don’t forget to squeeze the limes over the chicken. The grilled limes are delicious!
Coconut Chicken with Cauliflower Rice
serves 4-5
4 boneless, skinless chicken breasts
2 teaspoons olive oil
1/4 cup sweetened cream of coconut
2 tablespoons hot sauce
2 limes, halved
1 12 ounce bag frozen, riced cauliflower
1 can garbanzo beans, rinsed and drained
cilantro, chopped, for garnish
Drizzle chicken with olive oil and sprinkle with salt and pepper. Whisk together cream of coconut and hot sauce.
Grill chicken over high heat for 5 minutes and then flip it. Brush coconut and hot sauce mixture onto chicken. Flip the chicken 2 more times, basting the chicken each time with the coconut mixture. Cook until chicken reaches internal temperature of 165°F or feels firm to the touch. Throw the limes on the grill at the last minute until they are lightly charred, about 2 minutes.
Let the chicken rest for 10 minutes. Meanwhile, heat the cauliflower in the microwave according to package directions. When it’s heated, toss it with 2 tablespoons cream of coconut (not the same mixture you brushed the chicken with) and the garbanzo beans. Season with salt and pepper.
Slice the chicken and plate it with the cauliflower rice and beans. Garnish with the limes and cilantro and serve with extra hot sauce.
