Whole 30 Mango Chicken With Coconut Cauliflower Rice Recipe

Cooking Directions

• STEP 1.In a bowl, combine the spices for the chicken marinade and mix well.
• STEP 2.Add the chicken breasts to the marinade and let them marinate for at least 30 minutes.
• STEP 3.Preheat the grill to medium-high heat and grill the chicken for about 6-8 minutes per side, or until cooked through.
• STEP 4.While the chicken is grilling, prepare the coconut cauliflower rice. In a food processor, pulse the cauliflower florets until they resemble rice grains.
• STEP 5.Heat a large skillet over medium heat and add the coconut oil. Once melted, add the cauliflower rice and cook for about 5-7 minutes, or until tender.
• STEP 6.In a separate bowl, combine the diced mango, red onion, jalapeno, cilantro, lime juice, and salt. Mix well to make the mango salsa.
• STEP 7.Serve the grilled chicken over the coconut cauliflower rice and top with the mango salsa. Enjoy!

Cooking Tips

• Make sure to let the chicken marinate for at least 30 minutes to allow the flavors to develop.
• If you don't have a grill, you can also cook the chicken in a skillet or bake it in the oven.
• For a spicier kick, leave the seeds in the jalapeno when making the mango salsa.

Storage and Serving

• Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• The coconut cauliflower rice can be stored in the refrigerator for up to 5 days.
• To reheat, simply heat the chicken and cauliflower rice in a skillet over medium heat until warmed through.
• Serve the Whole 30 Mango Chicken with Coconut Cauliflower Rice as a main dish for lunch or dinner.