• 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


  • 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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