Sweet Chili Coconut-Lime Chicken (Printable Version)
# What You’ll Need:
→ Chicken Marinade
01 -
3/4 cup light coconut milk, divided
02 -
1/2 cup sweet chili sauce, plus more for dipping
03 -
1 lime, juiced and divided
04 -
Salt and pepper to taste
05 -
4 chicken breasts (~900g)
→ Cauliflower Rice
06 -
8 cups cauliflower rice, fresh or frozen
07 -
1-1/2 tablespoons coconut oil
08 -
1/4 cup fresh cilantro, chopped
# Steps to Follow:
01 -
Combine 1/2 cup coconut milk, sweet chili sauce and the juice of 1/2 lime in a large zip-top bag. Add salt and pepper then mix to combine. Add chicken breasts then marinate for 30 minutes to 1 hour in the refrigerator.
02 -
Preheat grill to medium-high, ensuring 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 thickness. Remove to a plate and rest for 5 minutes.
03 -
Heat coconut oil in a very large skillet over medium/medium-high heat. Add cauliflower, season liberally with salt and pepper, then sauté until tender, 5-7 minutes. Squeeze in juice from remaining lime half then add 3-4 tablespoons coconut milk. Add cilantro then stir to combine. Taste and adjust seasoning if necessary.
04 -
Scoop cauliflower rice onto plates, top with grilled chicken and serve with extra sweet chili sauce for dipping.
# Additional Notes:
01 -
Serve with regular rice if you prefer cauliflower rice alternatives.