Jerk-Spiced Grilled Chicken with Coconut Cauliflower Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Jerk-Spiced Grilled Chicken with Coconut Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Jerk-Spiced Grilled Chicken with Coconut Cauliflower Rice

Enjoy a vibrant and aromatic dish featuring tender jerk-spiced grilled chicken paired with a creamy, tropical twist on classic cauliflower rice. The fusion of exotic spices with light coconut infusions creates an enticing meal ideal for satisfying your nutritional goals while delivering bold flavors.

Try 7 days free, then $12.99 / mo.

NUTRITION

528kcal
Protein
55.1g
Fat
28.2g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Olive Oil

1 tsp Jerk Seasoning

1 cup Cauliflower (riced)

1/4 cup Light Coconut Milk

1 tsp Coconut Oil

1 clove Garlic, minced

1/2 tsp Fresh Ginger, grated

1 tbsp Green Onion, chopped

1 tbsp Lime Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a bowl, combine the olive oil and jerk seasoning. Coat the chicken breast evenly with the marinade.

  • 2

    Preheat the grill to medium-high heat. Grill the chicken for approximately 6-7 minutes per side or until fully cooked through and nicely charred.

  • 3

    While the chicken is grilling, prepare the coconut cauliflower rice. Heat the coconut oil in a nonstick pan over medium heat.

  • 4

    Add the minced garlic and grated ginger to the pan, sautéing until fragrant, about 1 minute.

  • 5

    Stir in the riced cauliflower and cook for 3-4 minutes until slightly tender.

  • 6

    Pour in the light coconut milk and lime juice, stirring to combine. Allow the mixture to simmer for an additional 2 minutes until the flavors meld, then remove from heat.

  • 7

    Mix in the chopped green onion, adjust seasonings if necessary, and serve the grilled chicken atop a bed of coconut cauliflower rice.

Jerk-Spiced Grilled Chicken with Coconut Cauliflower Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Jerk-Spiced Grilled Chicken with Coconut Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Jerk-Spiced Grilled Chicken with Coconut Cauliflower Rice

Enjoy a vibrant and aromatic dish featuring tender jerk-spiced grilled chicken paired with a creamy, tropical twist on classic cauliflower rice. The fusion of exotic spices with light coconut infusions creates an enticing meal ideal for satisfying your nutritional goals while delivering bold flavors.

NUTRITION

528kcal
Protein
55.1g
Fat
28.2g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Olive Oil

1 tsp Jerk Seasoning

1 cup Cauliflower (riced)

1/4 cup Light Coconut Milk

1 tsp Coconut Oil

1 clove Garlic, minced

1/2 tsp Fresh Ginger, grated

1 tbsp Green Onion, chopped

1 tbsp Lime Juice

PREPARATION

  • 1

    In a bowl, combine the olive oil and jerk seasoning. Coat the chicken breast evenly with the marinade.

  • 2

    Preheat the grill to medium-high heat. Grill the chicken for approximately 6-7 minutes per side or until fully cooked through and nicely charred.

  • 3

    While the chicken is grilling, prepare the coconut cauliflower rice. Heat the coconut oil in a nonstick pan over medium heat.

  • 4

    Add the minced garlic and grated ginger to the pan, sautéing until fragrant, about 1 minute.

  • 5

    Stir in the riced cauliflower and cook for 3-4 minutes until slightly tender.

  • 6

    Pour in the light coconut milk and lime juice, stirring to combine. Allow the mixture to simmer for an additional 2 minutes until the flavors meld, then remove from heat.

  • 7

    Mix in the chopped green onion, adjust seasonings if necessary, and serve the grilled chicken atop a bed of coconut cauliflower rice.