Here is a yummy dinner idea with only a little cooking inside on these hot days!
3 TBS coconut oil (melted) OR butter
1 1/2 TBS red wine vinegar
1 lime, juiced
1 tsp chili powder
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
cayenne pepper to taste
Sea salt and freshly ground black pepper to taste
1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
skewers
OPTION: Non-starchy Veggies for grill: Peppers, mushrooms, zucchini
In a small bowl, whisk together the oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour. Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.
Serve on top of Cauliflower Rice:
4 cups cauliflower, grated
1 TBS coconut oil OR butter
1/2 crumbled bouillon cube (watch out for MSG and gluten)
"RICE": Place the cauliflower heads into a food processor (click HERE to find the one I use), pulse until small pieces of 'rice.' Add oil to a pan over medium heat. Stir fry cauliflower for 2 to 3 minutes, add the crumbled bouillon cube over the "rice." Cook until just soft and serve with kabobs. Makes 4 servings.
NUTRITIONAL COMPARISON (per serving)
Traditional Rice Kabobs = 567 calories, 16g fat, 39g protein, 59 carbs, 1.6g fiber
"Healthified" Kabobs = 325 calories, 16g fat, 37.5g protein, 6.5 carbs, 2.9g fiber
NUTRITIONAL Comparison Per CUP:
White Rice = 53 carbs, 0 fiber, 242 calories
Cauliflower Rice = 3 carbs, 1 fiber, 28 calories
I make a huge batch of cauliflower rice and keep it in the fridge for an easy addition to dinner when I am running late.
