Grilled Chipotle Chicken & Cauliflower “Rice”

4 from 5 votes

grilled chipotle chicken and cauliflower rice low-sodium meal

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.

4 from 5 votes

Grilled Chipotle Chicken & Cauliflower “Rice”

This scrumptious and spicy meal is a fantastic way to get your vegetables and protein all in one bite.
Yield 4 people
Serving Size 0.25 of recipe
Course Dinner
Cuisine Universal
Author SkinnyMs.


Chipotle Chicken

  • 2 garlic cloves minced
  • 1 yellow onion small, 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 and skinless chicken breasts

Cauliflower “Rice”

  • 1 tablespoon coconut oil
  • 1 head cauliflower medium
  • 2 tablespoons lime juice
  • 1/4 teaspoon kosher salt
  • 1 tablespoon cilantro fresh, chopped


Chipotle Chicken

  • 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."

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.

Nutrition Information

Serving: 0.25of recipe | Calories: 227kcal | Carbohydrates: 12g | Protein: 30g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 86mg | Sodium: 469mg | Fiber: 4g | Sugar: 4g |
SmartPoints (Freestyle): 6
Keywords dairy-free, Low-Carb

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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