Special Diet - Created Date : 1.9.2019
Got your first must-try grilling recipe of the season – Sweet Chili Coconut-Lime Grilled Chicken with Coconut-Lime Cauliflower Rice! Say that five times fast.
Seriously the recipe title might be a mouthful but the dish is shockingly easy to make which, remember all that talk about spending more time outdoors? Yep, this is going to get you there faster!
Yard update: After spending 10+ hours on it this weekend (my Mother’s Day bliss was weeding flower beds alone – as they say, silence is golden!) we are this close to getting our lawn and landscaping to a set it and forget it spot so we can relax outdoors without having to squint out what’s left to do. That includes caving and hiring a pond guy to come clean the thing up so, as Ben experienced, the water doesn’t burn your skin when you touch it. My eyes! Send help.
Anyway, crazy lawn people talk aside you have got to try this mouthwatering grilled chicken dish with a simple, 3-ingredient marinade!
Sweet chili sauce, light coconut milk, and lime juice marinated chicken is grilled then perched atop a bed of cilantro-lime cauliflower rice infused with coconut milk. I used the same technique as when I made my Cauliflower Fried Rice (I’ve had so many people tell me they fed it to their families who had no idea it wasn’t rice!) and you are going. to. love it!
The inspiration was the coconut rice I made to go with my Jamaican Jerk Chicken, which holy cow wow, but I wanted to veggify and merge it with my other favorite rice, cilantro-lime rice. The combo of grated cauliflower with a touch of coconut milk, a squeeze of fresh lime juice, and sprinkling of fresh cilantro is absolutely delicious.
I got the inspiration for this dish after seeing someone post sweet chili grilled chicken on Instagram a few months ago. I thought I’d add tropical-tasting coconut milk to the mix plus fresh lime juice because, as they say, you put the lime in the coconut and eat ’em both up. Or something like that.
Far reaching word play aside, this grilled chicken is phenomenal. It has so much flavor and only needs to marinate for 30 minutes (though you can leave it in there for up to an hour.) Plus, it calls for just THREE ingredients and the coconut-lime cauliflower rice uses a couple of the same ingredients so you can kill two birds with one delectable stone.
Start with zee chicken marinade ingredients. Like I said, there’s just three of ’em! You’ll need 1/2 cup each sweet chili sauce and unsweetened light coconut milk, and the juice of 1/2 lime. Franks is a great brand for sweet chili sauce and I also like the Grandma’s Sweet Chili Sauce brand I used in my Thai Sticky Chicken Fingers. Can’t go wrong with either!
Add the ingredients plus lots of salt and pepper to a Ziplock bag then squish to combine. Finally add 1-1/2lbs chicken breasts then marinate in the refrigerator for 30 minutes or up to an hour.
When it’s time to eat, grill the chicken breasts over medium-high heat for 4-5 minutes on one side, and 3-4 minutes on the other. Chicken = DONE! So easy, right?
Now, while the chicken’s marinating/grilling get your cauliflower rice ready. All you do is send a medium-sized head cauliflower that’s been chopped into big hunks through a food processor fitted with the grating attachment, OR grate it by hand using a box grater.
Add the grated cauliflower to 1-1/2 Tablespoons coconut oil melted inside a large skillet over medium/medium-high heat (we’re looking for a 6/10 on the heat scale,) then season liberally with salt and pepper and saute until tender, 5-7 minutes. Once the cauliflower is tender add the juice from the other lime half, 3-4 Tablespoons coconut milk (depending on how cocnutty you want it,) and 1/4 cup cilantro that’s been chopped. Stir to combine then add more salt and pepper if ya’ need it.
Scoop the coconut-lime cauliflower rice onto plates then top with the grilled chicken and serve with extra sweet chili sauce for dipping. Then, dig in!
Combine 1/2 cup coconut milk, sweet chili sauce and the juice of 1/2 lime 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.
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.
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. Squeeze in juice from remaining lime half then add 3-4 Tablespoons coconut milk, depending on how coconutty you want it. Add cilantro then stir to combine. Taste then add salt and pepper if necessary. Scoop onto plates then top with chicken and serve with extra sweet chili sauce for dipping.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I am telling you – the best and easiest chicken marinade I have found to date. A touch tropical from the coconut milk, sweet heat from the chili sauce (definitely not too spicy for kids,) and the kick of lime juice is the best combo. Huge hit for grilling season!
I made this last night (minus the cilantro) and it was so good! Being your northern neighbour (‘u’ and all) with unpredictable weather, I very much appreciate these quick meals that enable more outdoor time. Thank you!
I like fresh cauliflower! It is good for healthy eating and perfect for proper nutrition. Your Sweet Chili Coconut-Lime Grilled Chicken with Coconut-Lime Cauliflower Rice it looks very nutritious, nice combination. I want to serve this for my kids, I think they will love it. This is perfect for summer break. Thanks for this very healthy recipe. This is a nice service.
Delicious and simple dinner Kristin, thank you! Made it tonight at the end of a long busy week where I didn’t feel like cooking something that would take a long time to prepare. I left the chicken in the marinade for a couple hours and the meal came together so quick and had a TON of great flavor!! I can’t wait for more tomorrow!!!
OMG! My husband and I just finished eating this and it’s amazing!! I didn’t tell my other half that he was eating “cauliflower” rice and he had no clue it wasn’t regular rice!! I did make one change in that I used a bit more coconut milk in the rice than the recipe called for. Glad I found your blog can’t wait to try more recipes! Iowa girl rocks!
[…] and then an everyday family recipe comes around that is sensational, and this one from Kristin, at Iowa Girl Eats is that one. Its a great grilled, healthy, family meal and hands down the nicest I have eaten in a […]
I made this last weekend and it was awesome. I just wanted to let you know that I read yesterday on another blog that Trader Joes now has frozen riced cauliflower. I immediately ran out and bought 6 bags. I’m not sure if you have a Trader Joes by you but I thought you should know :)
[…] Coconut Lime Cauliflower Rice from Iowa Girl Eats (she serves it with Sweet Chili Coconut Lime Grilled Chicken, which I have made for hubby and is also delicious). I omit the coconut oil and mist the pan with olive oil instead (I have this mister and love it) in order to cut down on the calories/points. No, it’s not actually rice, and if you don’t like cauliflower, this probably isn’t the recipe for you. I love cauliflower, though, and cauli-rice is a diet-saver, giving me a “base” for sauce and toppings without using tons of points. With 3 Tbsp of light coconut milk, 1 serving is worth 1 point (the recipe makes 4 servings total). […]
My 9 year old son eats almost nothing – he is a super picky eater. Usually he can be cajoled into eating plain chicken with BBQ sauce. I served this chicken the other night and he ate it all declaring this was “the best chicken I ever had in my life!” It was fabulous, we all loved it!
Hi! I made this recipe last night. It is still very cold in Upper Michigan so I did not grill my chicken breast. We actually cut it into strips and marinated it and then I stir fried it before I made the cauliflower rice. This was my first time making cauliflower rice. It was good! I liked the cilantro but I love cilantro! I think this is also a very healthy recipe. Thanks!
I have to say this is absolutely gorgeous. I even stuck to the recipe this time and it worked so well. My daughter who is not so keen on her vegetable (though she does eat them) cleaned the plate and we both agreed that well worth doing and I just wanted to express my thanks for such a good simple dish. Thanks
Wow, this was amazing! My husband and I both loved it, the only thing I added was spinach to the cauliflower rice at the end. We loved all the flavors together, the marinade was perfect and the “rice” was so yummy. Will definitely make again, thanks for this delicious recipe!
hi, i’m kristin!
I'm a Midwestern wife and Mama of two little boys and a baby girl. After being diagnosed with Celiac Disease in 2013, Iowa Girl Eats is a place I share delicious and approachable gluten-free recipes made with everyday, in-season ingredients. Visit my Recipe Index for inspiration!MORE ABOUT ME
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Microwave cooking and nutrition
Are microwaves bad for your health? Almost every American house has a microwave. The convenience they offer is undeniable. However, despite the widespread use of microwave ovens and excellent safety recordings, some people suspect that cooking microwaved food makes it somewhat less healthy by removing foods from eating. Do you cook with microwave? Are microwave foods healthy?
How does microwave cooking work?
Understanding how microwave ovens work can help clarify the answers to these general questions. Microwave ovens cook food similar to radio waves but using shorter energy waves. These waves are highly selective, mainly affecting water and other electrically asymmetrical molecules - one end is positively charged and the other is negatively charged. Microwave ovens cause these molecules to vibrate and rapidly generate thermal (heat) energy.
Are microwaves safe to cook?
Some foods, when they are exposed to heat, from a microwave oven or a normal oven, are broken down. Vitamin C is perhaps the most clear example. However, since microwave cooking times are shorter, cooking with microwave does a better job of preserving vitamin C and other nutrients that are decomposed when heated.
When going to the vegetables, cooking in water takes some of the nutritional values ??because the nutrients flow into the cooking water. For example, boiled broccoli loses glycosinolate, a sulfur-containing compound that can give vegetables the ability to fight against cancer (and many find it distinctive and some find it disgusting). Steaming vegetables - even steaming microwave - is it better? In some ways, yes. For example, steamed broccoli holds more glucosinolate than boiled or fried broccoli.
Are microwaves bad for your health?
The method of cooking, which keeps the nutrients in the best way, is a method that quickly heats, warms food and uses as little liquid as possible. The microwave meets these criteria. Using the microwave with a small amount of water evaporates food from the inside out. It contains more vitamins and minerals than almost all other cooking methods and shows that microwave foods can be really healthy.
But let's not get lost in details. Vegetables are good for you in any way you prepare, and most of us don't eat enough. Is the microwave oven good or bad? Microwave is an engineering wonder, a miracle of convenience - and sometimes advantageous in feeding.
Learn more about safe microwave cooking. See. "Microwave food in plastic: Is it dangerous or not?"