Looking for a Healthy and Protein Packed Dish for this Carnival season, check out our Chilli-Citrus Chicken with Corn Salsa and Garlic Cauliflower Rice recipe here:
Ingredients
Chicken
- 4 chicken breasts
- Juice of 1 orange
- Juice of half a lime
- 1 tsp Worcestershire sauce
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 Handful of parsley finely chopped
- 4 tbsp chili coconut oil
- Salt and black pepper to taste
Salsa
- 1/2 cup corn kernels
- 1/4 cup black beans
- 3 med tomatoes, diced
- 1/2 small red onion, finely diced
- 2 cloves garlic, minced
- 1 tsp garlic coconut oil
- 1 tsp chili coconut oil
- 1 tsp lime juice
- 1/4 tsp chili powder
- 1/4 tsp cumin
- Salt and pepper to taste
Garlic Cauliflower “rice”
- 1 med head cauliflower
- 4 cloves garlic, minced
- 2 tbsp parsley, finely chopped
- 1 tbsp garlic coconut oil
- Salt and pepper to taste
Directions
- Place 4 skinless+boneless chicken breast into a bag and pour marinade over and allow to marinate for at least 1 hour.
- On a preheated grill place marinated chicken breast and allow to cook on each side for 5-6mins.
- In the mean time, in a large bowl place all salsa ingredients and toss to combine
- To rice cauliflower, you can either grate on a box grater or food process
- In large pan heat coconut oil, add garlic and sauté for 2 mins, add riced cauliflower, salt, pepper and parsley and stir fry for 4-5 mins. Cover to let steam for 2 minutes. Plate and serve hot.