Spicy Grilled Chicken with Cauliflower Rice

A deliciously spicy grilled chicken served on a bed of fluffy cauliflower rice, perfect for a satisfying meal that’s low in carbohydrates and packed with flavor.

Ingredients

Ingredient	Amount	Glycemic Index (GI)
Chicken breast (skinless)	4 oz (113 g)	0
Cauliflower (rice)	1 cup (107 g)	15
Olive oil	1 tbsp (15 ml)	0
Lime juice	1 tbsp (15 ml)	0
Garlic powder	1 tsp (2 g)	0
Paprika	1 tsp (2 g)	0
Cumin	1 tsp (2 g)	0
Chili powder	1/2 tsp (1 g)	0
Salt	To taste	0
Black pepper	To taste	0
Fresh cilantro (for garnish)	Optional	0

Cooking Instructions

1. In a small bowl, mix olive oil, lime juice, garlic powder, paprika, cumin, chili powder, salt, and black pepper to create a marinade.
2. Coat the chicken breast evenly with the marinade and let it sit for at least 30 minutes (or up to 2 hours for more flavor).
3. Preheat your grill or stovetop grill pan over medium-high heat.
4. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing.
5. While the chicken is resting, prepare the cauliflower rice. In a large skillet, add the cauliflower rice, a splash of water, and a pinch of salt. Cook over medium heat for about 5-8 minutes until tender, stirring occasionally.
6. Serve the sliced grilled chicken over a bed of cauliflower rice and garnish with fresh cilantro, if desired.

Flavor Profile

This dish features a zesty and spicy flavor profile thanks to the marinade, which combines smoky paprika, warm cumin, and a hint of lime, balanced by the neutral flavor of the cauliflower rice.

Serving Size

This recipe serves 1.

Nutritional Facts

Nutrient	Amount per Serving