INGREDIENTS
- 2 lb boneless, skinless chicken breasts
- 3 Tbsp. olive oil
- 1 clove garlic, minced
- salt and pepper, to taste
- juice of 1 lime + zest
- chopped cilantro
- 1 head of cauliflower
- 3-4 tsp. Thirteenth Wonder
- 4 tsp. Chile Lime Rub
- 2 roma tomatoes
- half red onion
- 1 jalapeno
INSTRUCTIONS:
- In a small bowl, combine olive oil, garlic, salt and pepper, lime juice, cilantro, and Chile Lime Rub.
- Place chicken in a large ziplock bag and pour marinade over top. Let chicken marinate for at least 30 minutes to an hour or overnight.
- Preheat grill to medium heat and brush grill with oil to prevent sticking.
- Grill chicken 5 to 6 minutes on each side or until cooked through (internal temp should be 165 degrees)
- Remove chicken from grill and let rest for 5 minutes before serving.
- While the chicken cooks, cut the cauliflower into chunks, including the cores.
- Place into a food processor.
- Pulse until the cauliflower resembles the texture of rice. Work in batches, if necessary, and be careful not to over-process or it’ll get mushy. Add Thirteenth Wonder and extra chopped cilantro to rice and mix.
- Chop tomato, onion, cilantro, and jalapeno to make a relish. Serve chicken over bed of cauliflower rice with relish on top. Squeeze lime over chicken if desired!
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