Chilli-Citrus Chicken with Corn Salsa Recipe

Chilli-Citrus Chicken with Corn Salsa Recipe

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:



  • 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


  • 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



  1. Place 4 skinless+boneless chicken breast into a bag and pour marinade over and allow to marinate for at least 1 hour.
  2. On a preheated grill place marinated chicken breast and allow to cook on each side for 5-6mins.
  3. In the mean time, in a large bowl place all salsa ingredients and toss to combine
  4. To rice cauliflower, you can either grate on a box grater or food process
  5. 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.