Grilled Chicken, Mushroom, and Limes with Zesty Cauliflower Rice
Grilling season is upon us, which means wasting time skewering vegetables on stupid sticks of wood, just to burn your hands un-skewering them afterward (forks are for amateurs).
THERE MUST BE A BETTER WAY.
Get yourself one of these bad boys.
Heat it up right on the grill, wipe it with some avocado oil, and toss the veggies on for grilled perfection.
I really miss Mexican food. Pico de gallo. Tortilla chips. Salsa. Cheese. This recipe is a far cry from Mexican food, but it’s got lime and fake rice, so we’ll call it a recipe in the spirit of Mexican food.
PREP TIME 30 MINUTES TOTAL TIME 45 MINUTES SERVES 4
- 1 head cauliflower, riced
- zest from 1 lime
- 3/4 pound pastured boneless,
skinless chicken thighs,
cut into 1.5-in pieces - 2 Portabella mushrooms
cut into 1.5-in pieces - 1 small red onion,
cut into 1.5-in pieces - 2 limes, cut into 8 pieces each
- 2 tablespoons extra-virgin olive oil
- 1/2 tsp ground cumin
- Himalayan sea salt
- Black pepper
- Oil for the grill
- Wedges of lime for serving
PREHEAT a grill and grill pan to medium heat.
COOK the cauliflower rice in the microwave in a covered dish for 5 minutes. Let sit for another 5 minutes, then fluff with a fork. Fold in the lime zest.
MEANWHILE, in a large bowl, toss the chicken, mushrooms, onion, and limes with the oil, cumin, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Lightly oil the grill pan on the grill, using a folded paper towel. Grill the chicken and veggie mixture, stirring occasionally, until the chicken is cooked through and the onion is just tender, 15-18 minutes. Serve with rice and lime wedges.
