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Caribbean Chicken and "Rice"

Thrive Carolinas / In The Kitchen  / Caribbean Chicken and "Rice"
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Caribbean Chicken and "Rice"

Thankful for our friends at the Good Housekeeping Test Kitchen for this delectable Caribbean Chicken and “Rice” recipe.

Ingredients

4 c. riced cauliflower
1/4 c. water
skinless, boneless chicken breast cutlets
2 tsp. olive oil
1/4 c. sweetened cream of coconut
2 tbsp. Hot sauce
limes, halved
(15-oz.) can black beans, rinsed and drained
Cilantro, chopped, for garnish

Directions

  1. Combine riced cauliflower and water; cover with vented plastic wrap and microwave on High 6 minutes.
  2. Meanwhile, brush chicken with olive oil; season all over with 1/2 teaspoon each salt and pepper. Grill on medium 5 minutes, turning over once halfway through. Whisk together sweetened cream of coconut and hot sauce; brush onto chicken. Grill until cooked through (165°F), about 5 minutes longer, brushing and turning 2 more times. Grill 2 limes, halved, until lightly charred, 2 to 3 minutes.
  3. Toss cooked cauliflower with black beans and 1/4 teaspoon salt. Serve chicken over cauliflower with limes, garnished with chopped cilantro.

Nutritional information (per serving): About 370 cals, 37 g protein, 37 g carbs, 9 g fat (4 g sat), 10 g fiber, 990 mg sodium.

Stephen Fogg

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