Caribbean Chicken and "Rice"

Name: Caribbean Chicken and "Rice"
Prep time: 10 min
Total time: 30 min
Yield: 4 serving(s)
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

By The Good Housekeeping Test KitchenPublished: Jul 28, 2017

chicken breast with white rice and black beans

Danielle Occhiogrosso Daly

Yields:

4 serving(s)

Prep Time:

10 mins

Total Time:

30 mins

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With a little help from "riced" cauliflower, this fiery chicken dinner clocks in at just 370 calories.

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Ingredients

4 cups riced cauliflower
1/4 cup water
4 skinless, boneless chicken-breast cutlets
2 tsp. olive oil
1/4 cup 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

1. Step 1Combine riced cauliflower and water; cover with vented plastic wrap and microwave on High 6 minutes.
2. Step 2Meanwhile, 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.
3. Step 3Toss cooked cauliflower with black beans and 1/4 teaspoon salt. Serve chicken over cauliflower with limes, garnished with chopped cilantro.

Nutritional information (per serving): About 370 cals, 37 g protein, 37 g carbs, 9 g fat (4 g sat), 10 g fiber, 990 mg sodium.

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