Key West Grilled Chicken with Mango Salsa and Cilantro Cauliflower Rice

Points: 8 weight watchers pointsplus
Servings: 4
Serving Size: 1- 4 oz chicken breast with rice and salsa

 

For the Key West Grilled Chicken:

1/4 cup soy sauce

1/8 cup honey
2 Tablespoons vegetable or canola oil
3 Tablespoons fresh lime juice (1-2 limes worth)
3 garlic cloves, crushed
1/2 jalapeno, seeded
4 chicken breasts

For the Mango Salsa: (0 pts)

1 mango, chopped

1/2 jalapeno, seeded & minced
2 green onions, sliced
1 garlic clove, minced
1/4 cup cilantro, chopped
juice of 1 lime
salt & pepper, to taste

For the Cilantro-Lime Cauliflower Rice:  (0pts)

6 cups shredded cauliflower (about 1 head)

salt
1-2 Tablespoons fresh lime juice
1/4 cup cilantro, chopped
 

1. For the chicken: Whisk together soy sauce, honey, vegetable oil, lime juice, and garlic in a small bowl. Place chicken breasts in a ziplock bag and pour mixture on top. Add jalapeno, squish to coat chicken in marinade, then refrigerate for 1 hour, or up to 8 hours. Grill chicken over medium-high heat for 4-5 minutes a side, basting with the leftover marinade a few times as it grills.

 

2. For the mango salsa: Combine all salsa ingredients in a bowl. Refrigerate until ready to use.

 

3. For the cilantro-lime cauliflower rice: Shred cauliflower using the shredding blade on a food processor, or by hand with a flat or box grater. Spray large skillet with cooking spray and heat over medium-high heat. Add cauliflower, season with salt, then saute until soft and just starting to turn golden brown, about 10 minutes. Turn off the heat, then add 1 Tablespoon lime juice and cilantro. Taste and add more lime juice if desired.