Cilantro Lime Cauliflower “Rice”

Cilantro Lime Cauliflower “Rice”

Grated cauliflower makes a fantastic low-carb, grain-free stand in for rice when you need a little carb detox. You can season this any way you wish – here I brightened it up with lime and cilantro and served it with a broiled pork loin. It has a couscous-like texture, and is perfect with chicken, pork chops, steak or anything you would normally serve with rice.

Does it taste like cauliflower? Yes, it does so if you’re not a cauliflower fan (I love it!) this may not be for you. But if you’re a fan like me, you’ll love this side dish! And it’s also vegetarian, vegan and Paleo-friendly.

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Cilantro Lime Cauliflower "Rice"

Grated cauliflower makes a fantastic low-carb, grain-free stand in for rice when you need a little carb detox. You can season this any way you wish – here I brightened it up with lime and cilantro and served it with a broiled pork loin. It has a couscous-like texture, and is perfect with chicken, pork chops, steak or anything you would normally serve with rice.

Ingredients:

• 1 medium head (about 24 oz) cauliflower, rinsed
• 1 tbsp extra-virgin olive oil
• 2 garlic cloves
• 2 scallions, diced
• kosher salt and pepper, to taste
• 1-1/2 limes
• 1/4 cup fresh chopped cilantro

Directions:

1. Remove the core and let the cauliflower dry completely.
2. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy.
3. Set aside and repeat with the remaining cauliflower.
4. Heat a large saute pan over medium heat, add olive oil, scallions and garlic and sauté about 3 to 4 minutes, or until soft.
5. Raise the heat to medium-high.
6. Add the cauliflower “rice” to the saute pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. with salt and pepper to taste.
7. Remove from heat and place in a medium bowl; toss with fresh cilantro and lime juice to taste.

Nutrition Information

Yield: 5 servings, Serving Size: 1 cup

• Amount Per Serving:
• Smart Points: 1
• Points +: 2
• Calories: 61
• Total Fat: 3g
• Saturated Fat: g
• Cholesterol: 0mg
• Sodium: 37mg
• Carbohydrates: 8g
• Fiber: 3g
• Sugar: 0g
• Protein: 2.5g

Original article and pictures take www.skinnytaste.com site

Cilantro and Lime Chicken Breasts

Cilantro and Lime Chicken Breasts

As you can tell from my blog, I love Mexican food and flavors. I was craving chicken so I marinated a couple of breasts in some olive oil, garlic, lime zest and cilantro. The flavor was fantastic. I served the chicken with slices of lime for an extra bit of tang. Both my kids as well as my husband loved this dish. I served it with roasted tomatoes topped with cotija cheese and black beans. This chicken would also be great sliced up on a salad or in a burrito. A simple, healthy and tasty dish.

• 2 skinless and boneless chicken breasts, trimmed of any fat
• 2 tbsp olive oil (divided)
• Zest and juice of 1 lime (reserve the juice for the last 15 minutes of marinating)
• 1 tbsp fresh cilantro, chopped
• Sea salt and fresh cracked pepper to taste
• 1 clove of garlic, minced

Place trimmed chicken breast in a large zip lock bag. Pound the chicken breasts flat with a mallet until 1/2 inch thick. Add 1 tablespoon of olive oil, lime zest, cilantro, salt, pepper and garlic. Mix thoroughly and marinate in the refrigerator for 4-6 hours.

Remove chicken from the refrigerator 15 minutes prior to cooking and add the lime juice to the marinade, mix thoroughly. Heat the 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add chicken breasts and cook for 4 minutes then flip. Cook for an additional 3-4 minutes or until juices run clear. Remove from heat and let sit for at least 5 minutes before serving.

Click here for a printable version of this recipe

Original article and pictures take www.fortheloveofcooking.net site