In case you haven’t heard, cauliflower is a latest and greatest carb replacement. We enjoy?its mild flavor and neutral color, as well as?its amazing versatility!?That’s why we came across this?Grilled Chipotle Chicken & Cauliflower \”Rice” recipe. It cuts?out half the carbs and calories, mainly because it uses cauliflower as opposed to rice. Plus, chipotle peppers, lime juice, and hot sauce give the chicken unbeatable flavor. Serve over the batch in the cilantro cauliflower “rice,” and your family shall be?begging for seconds.

Best off, this recipe fits nearly anything. If you wish to try new stuff at the next game day cookout, grill up?the chipotle chicken.?Also, do?pair the?cilantro cauliflower “rice” with one of your favorite Southwest or Mexican dishes.

Ingredients

Chipotle Chicken

• 2 cloves garlic, minced
• 1 small yellow onion, diced
• 1/4 cup chipotle peppers
• 2 tablespoons white wine 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 pepper
• 1 teaspoon hot sauce
• 2 boneless skinless chicken breast

Cauliflower \”Rice\”

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

Instructions

Chipotle Chicken

1. In blender or food processor, combine garlic, onion, chipotle peppers, and vinegar. Puree until smooth. Add remaining ingredients aside from chicken.
2. Place chicken in medium bowl. Pour one half of marinade over chicken, turn chicken to ensure every side are engrossed in marinade. Cover bowl with plastic wrap and refrigerate for starters hour. Reserve remaining 1 / 2 of marinade for grilling.
3. Turn grill to medium-low. Place chicken on grill. Lightly brush chicken with reserved marinade. Cook approximately 6 minutes, occasionally brushing with marinade.
4. Turn and cook for someone else 6 minutes and continue brushing with marinade. Cook until no pink remains in the middle of the chicken or it reaches an interior temperature of 165 degrees.
5. Serve with cauliflower \”rice.\”

Cauliflower \”Rice\”

1. Carefully cut small florets from head of cauliflower. Placed into 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 really lightly brown.
2. Remove from heat and stir in fresh cilantro. Serve alongside chipotle chicken.