Sweet n’ Spicy Glazed Chicken with Avocado Salsa and Cauli-rice


Chicken prep:

  • 6 boneless, skinless chicken breasts
  • 1 Tbsp avocado oil
  • 1/4 c honey
  • 3 Tbsp lemon or lime juice (freshly squeezed is always best!)
  • 1 Tbsp Sriracha hot sauce (this is the kid-friendly amount, double it for more spice!)
  • 2 ripe avocados, chopped
  • 1/4 c finely chopped red onion
  • 2 Tbsp chopped fresh cilantro (or parsley/basil, if you hate cilantro as much as I do.)
  • salt, pepper

Preheat grill to medium-high heat. Pound or butterfly chicken to an even thickness; brush with oil. Combine honey, 2 Tbsp of the lemon/lime juice, and Sriracha in a small bowl. Drizzle chicken with half of the mixture, sprinkle lightly with salt & pepper. Grill chicken on grill rack 4 minutes. Turn chicken, drizzle it with remaining sauce and lightly salt & pepper; grill 3 to 4 minutes longer or until done.

Combine avocados, 1 Tbsp lemon/lime juice, red onion and cilantro; serve over chicken.

Cauli-rice prep:

  • 1 head of cauliflower, finely chopped
  • 2 Tbsp avocado oil
  • 1/2 of a large onion, diced
  • 2 large carrots, finely chopped
  • 2 cloves minced garlic
  • 2 Tbsp soy sauce (or coconut aminos soy-free sauce for those Paleo diet fans)
  • salt, pepper

Heat oil in a large skillet over medium-high heat. Add cauliflower, onion, carrots and garlic; saute 10 to 15 minutes or until vegetables are tender, stirring often. Stir in soy sauce; cook 2 minutes longer. Add salt and pepper to taste.  Garnish with parsley/cilantro, if desired.




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