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  • Writer's pictureSavoring with Saba

Chili Rubbed Chicken, Mango Salsa & Cauliflower Rice

Summer is all about grilling. So, I decided to pull out my Philips indoor grill and make chicken paired with mango salsa.


Chili rubbed chicken is one of my favorites because I love the smokey flavor and only 3 seasonings are needed- chili powder, sea salt, and black pepper. Pairing this with mango salsa was a no-brainer because of the fresh, spicy kick from the salsa and the natural sweetness of mangoes. I'm a big believer that summer plates should be fresh and colorful- take advantage of the amazing ingredients that are available. The beautiful pops of color from the mango salsa stand out on any plate. Pair this recipe with a margarita and you'll have the perfect summer dinner!



Special Equipment


Ingredients

  • 3- 4 Chicken breasts or thighs

  • 1 tsp sea salt

  • 1 tbsp black pepper

  • 2 tbsp coconut oil or ghee

  • 1 tsp chili powder

  • 1 clove garlic, grated (optional)

  • 1 lb boneless, skinless chicken breast

  • 1- 2 cups mango, diced

  • 1 medium red bell pepper, diced

  • 1/2 medium red onion, diced

  • 1/2 cup chopped fresh cilantro

  • 3 tbsp lime juice

  • 2 cups small cauliflower florets

  • 2 tbsp coconut oil (or ghee)




Instructions

  1. Combine 1 tbsp of extra virgin olive oil, chili powder, garlic, sea salt and black pepper in a small bowl. Place chicken in bowl and rub ingredients in chicken. Marinate chicken for at least 30 minutes.

  2. If using a grill, preheat based on manufacturer's directions. If using an oven, preheat to 400 degrees F.

  3. Meanwhile, cut cauliflower florets. Pulse until cauliflower is riced. In a skillet, heat the coconut oil (or ghee). When hot, add the riced cauliflower and cook over medium-low heat for 4 minutes, stirring occasionally, or until the cauliflower is soft but not mushy. Season with (fine) sea salt and black pepper to taste.

  4. If grilling, use manufacturer's recommendations for grilling chicken. If baking, place chicken on a baking sheet. Bake, flipping once, between 20- 24 minutes. Let rest for 15 minutes

  5. Combine mango, bell pepper, onion, cilantro, lime juice and the remaining 1 tablespoon oil and 1/4 teaspoon salt in a medium bowl. Serve the chicken and salsa with the rice. Enjoy!

Nutrition Facts

* Nutrition facts have been sourced as a courtesy. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, as these do not affect blood sugar in most people. I try to be accurate, but feel free to make your own calculations.


Calories- 305

Fat- 11g

Protein- 35.6g

Total Carbs- 8.3g

Net Carbs- 7.2g

Fiber- 1.1g

Sugar- 5g


Cauliflower Rice

Calories- 70

Fat- 7g

Protein- 1g

Total Carbs-2g

Net Carbs- 1g

Fiber- 1g



Note: As an Amazon Associate I earn from qualifying purchases.

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