Key West Grilled Chicken with Cilantro-Lime Cauliflower Rice and Mango Salsa

Springtime is finally here! What better way to spend a beautiful evening than by grilling chicken on the barbecue! This is one of my favorite recipes to make in the spring and summer. Sadly, since I don’t have a grill in my apartment, I have to sub the George Forman grill for the real thing.

This recipe is from Iowa Girl Eats. I adapted a few things here and there, but it is still the same delicious recipe!


Key West Grilled Chicken with Cilantro-Lime Cauliflower Rice and Mango Salsa

Makes 4 servings


Key West Grilled Chicken:

  • 1/4 cup low sodium soy sauce
  • 1/4 cup honey
  • 3 tbsp. vegetable oil
  • 3 tbsp. lime juice
  • 3 garlic cloves, crushed
  • 1/2 jalapeño, seeded
  • 4 chicken breasts

For the Mango Salsa:

  • 1 mango, chopped
  • 1/2 jalapeño, seeded & minced
  • 2 green onions, sliced
  • 1 garlic clove, minced
  • 1/4 cup cilantro, chopped
  • juice of 1 lime
  • salt & pepper, to taste

For the Cilantro-Lime Cauliflower Rice:

  • 6 cups shredded cauliflower (about 1 head)
  • 4 tsp. canola oil
  • salt
  • 1-2 tbsp. fresh lime juice
  • 1/4 cup cilantro, chopped


1. Combine all the mango salsa ingredients in a bowl. Refrigerate until ready to use.
2. For the chicken: Whisk together soy sauce, honey, vegetable oil, lime juice, and garlic in a small bowl. Place chicken breasts in a ziplock bag and pour mixture on top. Add jalapeño, squish to coat chicken in marinade, then refrigerate for 1 hour, or up to 8 hours.


3. For the cilantro-lime cauliflower rice: Shred cauliflower using the shredding blade on a food processor, or by hand with a box grater.


4. Grill chicken over medium-high heat for 4-5 minutes a side, basting with the leftover marinade a few times as it grills.
5.  Heat vegetable oil in a large skillet over medium-high heat. Add cauliflower, season with salt, then sauté until soft and just starting to turn golden brown, about 10 minutes. Turn off the heat, then add 1 tbsp. lime juice and cilantro. Taste and add more lime juice if desired.


6. Plate and serve!



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