Ingredients
4 c. riced cauliflower
1/4 c. water
4 skinless, boneless chicken-breast cutlets
2 tsp. olive oil
1/4 c. sweetened cream of coconut
2 tbsp. Hot sauce
2 limes, halved
1 (15-oz.) can black beans, rinsed and drained
Cilantro, chopped, for garnish
1/4 c. water
4 skinless, boneless chicken-breast cutlets
2 tsp. olive oil
1/4 c. sweetened cream of coconut
2 tbsp. Hot sauce
2 limes, halved
1 (15-oz.) can black beans, rinsed and drained
Cilantro, chopped, for garnish
Directions
Combine riced cauliflower and water; cover with vented plastic wrap and microwave on High 6 minutes.
Meanwhile, brush chicken with olive oil; season all over with 1/2 teaspoon each salt and pepper. Grill on medium 5 minutes, turning over once halfway through. Whisk together sweetened cream of coconut and hot sauce; brush onto chicken. Grill until cooked through (165°F), about 5 minutes longer, brushing and turning 2 more times. Grill 2 limes, halved, until lightly charred, 2 to 3 minutes.
Toss cooked cauliflower with black beans and 1/4 teaspoon salt. Serve chicken over cauliflower with limes, garnished with chopped cilantro.
Meanwhile, brush chicken with olive oil; season all over with 1/2 teaspoon each salt and pepper. Grill on medium 5 minutes, turning over once halfway through. Whisk together sweetened cream of coconut and hot sauce; brush onto chicken. Grill until cooked through (165°F), about 5 minutes longer, brushing and turning 2 more times. Grill 2 limes, halved, until lightly charred, 2 to 3 minutes.
Toss cooked cauliflower with black beans and 1/4 teaspoon salt. Serve chicken over cauliflower with limes, garnished with chopped cilantro.
Source: Googhousekeeping
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