Whole 30 Mango Chicken With Coconut Cauliflower Rice Recipe

Recipe By Slurrp

This Whole 30 Mango Chicken with Coconut Cauliflower Rice is a delicious and healthy meal that is perfect for those following the Whole 30 diet. The chicken is marinated in a flavorful blend of spices and then grilled to perfection. The mango salsa adds a refreshing and tropical twist to the dish. The coconut cauliflower rice is a great low-carb alternative to traditional rice and pairs perfectly with the juicy chicken and sweet mango salsa.

4.4
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Non Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Whole 30 Mango Chicken With Coconut Cauliflower Rice
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Ingredients for Whole 30 Mango Chicken With Coconut Cauliflower Rice Recipe

  • as needed For The Chicken Marinade
  • 1 tablespoon Olive Oil
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Salt
  • 0.13 teaspoon Black Pepper
  • 2 Boneless, Skinless Chicken Breasts
  • as needed For The Coconut Cauliflower Rice
  • 1/2 Head Cauliflower, Cut Into Florets
  • 1 tablespoon Coconut Oil
  • As required Salt, To Taste
  • as required For The Mango Salsa
  • 1/2 Ripe Mango, Diced
  • 0.13 cup Diced Red Onion
  • 1/2 Jalapeno, Seeded And Diced
  • 1 tablespoon Chopped Fresh Cilantro
  • 1/2 Juice Lime
  • As required Salt, To Taste

Directions: Whole 30 Mango Chicken With Coconut Cauliflower Rice Recipe

Cooking Directions

  • STEP 1.In a bowl, combine the spices for the chicken marinade and mix well.
  • STEP 2.Add the chicken breasts to the marinade and let them marinate for at least 30 minutes.
  • STEP 3.Preheat the grill to medium-high heat and grill the chicken for about 6-8 minutes per side, or until cooked through.
  • STEP 4.While the chicken is grilling, prepare the coconut cauliflower rice. In a food processor, pulse the cauliflower florets until they resemble rice grains.
  • STEP 5.Heat a large skillet over medium heat and add the coconut oil. Once melted, add the cauliflower rice and cook for about 5-7 minutes, or until tender.
  • STEP 6.In a separate bowl, combine the diced mango, red onion, jalapeno, cilantro, lime juice, and salt. Mix well to make the mango salsa.
  • STEP 7.Serve the grilled chicken over the coconut cauliflower rice and top with the mango salsa. Enjoy!

Cooking Tips

  • Make sure to let the chicken marinate for at least 30 minutes to allow the flavors to develop.
  • If you don't have a grill, you can also cook the chicken in a skillet or bake it in the oven.
  • For a spicier kick, leave the seeds in the jalapeno when making the mango salsa.

Storage and Serving

  • Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
  • The coconut cauliflower rice can be stored in the refrigerator for up to 5 days.
  • To reheat, simply heat the chicken and cauliflower rice in a skillet over medium heat until warmed through.
  • Serve the Whole 30 Mango Chicken with Coconut Cauliflower Rice as a main dish for lunch or dinner.
Nutrition
value
473
calories per serving
28 g Fat32 g Protein21 g Carbs14 g FiberOther

Current Totals

  • Fat
    28g
  • Protein
    32g
  • Carbs
    21g
  • Fiber
    14g

MacroNutrients

  • Carbs
    21g
  • Protein
    32g
  • Fiber
    14g

Fats

  • Fat
    28g

Vitamins & Minerals

  • Calcium
    93mg
  • Iron
    4mg
  • Vitamin A
    14mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    10mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    159mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    171mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    105mg
  • Manganese
    1mg
  • Phosphorus
    360mg
  • Selenium
    22mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp