Grilled Chipotle Chicken & Cauliflower “Rice”

4 from 5 votes

This scrumptious and spicy meal is a fantastic way to get your vegetables and protein all in one bite.

Course: Dinner

Cuisine: Universal

Keyword: dairy-free, Low-Carb

Servings: people

Calories: 227kcal

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.

SmartPoints (Freestyle): 6