In case you haven’t heard, cauliflower is the latest and greatest carb replacement. We love its mild flavor and neutral color, as well as its amazing versatility! That’s why we came up with this Grilled Chipotle Chicken & Cauliflower “Rice” recipe. It cuts out half the carbs and calories, since it uses cauliflower instead of rice. Plus, chipotle peppers, lime juice, and hot sauce give the chicken unbeatable flavor. Serve over a batch of the cilantro cauliflower “rice,” and your family will be begging for seconds.
Best of all, this recipe goes with almost anything. If you want to try something new at the next game day cookout, grill up the chipotle chicken. Also, feel free to pair the cilantro cauliflower “rice” with any of your favorite Southwest or Mexican dishes.
Yields: 4 servings | Calories: 227 | Total Fat: 7g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 86mg | Sodium: 469mg | Carbohydrates: 12g | Fiber: 4g | Sugar: 4g | Protein: 30g | SmartPoints: 6
- 2 cloves garlic, minced
- 1 small yellow onion, diced
- 1/4 cup chipotle peppers
- 2 tablespoons white vinegar
- 2 tablespoons water
- 2 tablespoons lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon hot sauce
- 2 boneless skinless chicken breast
- 1 tablespoon coconut oil
- 1 medium head cauliflower
- 2 tablespoons lime juice
- 1/4 teaspoon Kosher salt
- 1 tablespoons fresh cilantro, chopped
In blender or food processor, combine garlic, onion, chipotle peppers, and vinegar. Puree until smooth. Add remaining ingredients with the exception of chicken.
Place chicken in medium bowl. Pour half of marinade over chicken, turn chicken to ensure all sides are covered with marinade. Cover bowl with plastic wrap and refrigerate for one hour. Reserve remaining half of marinade for grilling.
Turn grill to medium-low. Place chicken on grill. Lightly brush chicken with reserved marinade. Cook approximately 6 minutes, occasionally brushing with marinade.
Turn and cook for an additional 6 minutes and continue brushing with marinade. Cook until no pink remains in the center of the chicken or it reaches an internal temperature of 165 degrees.
Serve with cauliflower “rice."
Carefully cut small florets from head of cauliflower. Place in food processor and pulse until cauliflower is minced and resembles rice. In skillet, heat coconut oil on medium heat. Add cauliflower and lightly toast. Add lime juice and salt. Cook until cauliflower begins to lightly brown.
Remove from heat and stir in fresh cilantro. Serve alongside chipotle chicken.
What’s your favorite way to use cauliflower as a carb substitute? Share your recipe ideas in the comments section! Also, visit our Facebook page.