Caribbean Chicken and "Rice"
May 30, 2018
Thankful for our friends at the Good Housekeeping Test Kitchen for this delectable Caribbean Chicken and “Rice” recipe.
4 c. riced cauliflower
1/4 c. water
4 skinless, boneless chicken breast cutlets
2 tsp. olive oil
1/4 c. sweetened cream of coconut
2 tbsp. Hot sauce
2 limes, halved
1 (15-oz.) can black beans, rinsed and drained
Cilantro, chopped, for garnish
- Combine riced cauliflower and water; cover with vented plastic wrap and microwave on High 6 minutes.
- 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.
- Toss cooked cauliflower with black beans and 1/4 teaspoon salt. Serve chicken over cauliflower with limes, garnished with chopped cilantro.