Sweet Chili Coconut Lime Chicken (Print Version)
# Ingredients:
→ Chicken and Marinade
01 -
3/4 cup light coconut milk, divided
02 -
1/2 cup sweet chili sauce, plus more for dipping
03 -
1 lime
04 -
Salt and pepper, to taste
05 -
4 chicken breasts, approximately 2 lbs
→ Cauliflower Rice
06 -
8 cups cauliflower rice, fresh or frozen
07 -
1-1/2 tablespoons coconut oil
08 -
1/4 cup fresh cilantro, chopped
# Instructions:
01 -
Combine 1/2 cup coconut milk, sweet chili sauce, and juice of 1/2 lime in a large resealable bag. Add salt and pepper, then mix to combine. Place chicken breasts into the bag, seal tightly, and marinate in the refrigerator for 30 to 60 minutes.
02 -
Preheat grill to medium-high heat, ensuring grates are well greased. Grill chicken breasts for 4-5 minutes on the first side, then 3-4 minutes on the second side, adjusting based on the size of the chicken breasts and desired doneness. Remove from grill and let rest for 5 minutes.
03 -
Heat coconut oil in a large skillet over medium to medium-high heat. Add cauliflower rice, season generously with salt and pepper, and sauté for 5-7 minutes or until tender. Squeeze juice from the remaining lime half into the skillet and stir in 3-4 tablespoons of the remaining coconut milk, adjusting to taste. Add chopped cilantro and stir to combine. Season with additional salt and pepper if needed.
04 -
Divide cauliflower rice onto plates, top with grilled chicken breasts, and serve with extra sweet chili sauce on the side for dipping.