Caribbean Chicken, Black Beans, and "Rice"

You can make this fresh and delicious dinner in less time than you'd need to order takeout!!
(serves 4)

4 cups riced cauliflower
1/4 cup water
4 skinless, boneless, chicken-breast cutlets
2 t. EVOO
3/4 t. kosher* salt, divided
1/2 t. freshly* ground pepper
1/4 cup sweetened cream of coconut
1*-2 T. hot sauce (I would use Tabasco*)
2 limes, halved
1 (15 oz.) can black beans drained and rinsed well
Fresh cilantro, chopped, for garnish

Combine the cauliflower and water; cover with vented plastic wrap and microwave on high 6 min. Meanwhile, brush the chicken with the olive oil, and season all over with 1/2 t. salt and the pepper. Grill on med. 5 min., turning over once halfway through Whisk together the cream of coconut and hot sauce; brush onto chicken. Grill until cooked through (165 degrees), about 5 min. longer., brushing and turning 2 more times. Grill the lime halves until lightly charred, 2-3 min. Toss the cooked cauliflower with the black beans and remaining salt. Serve chicken over cauliflower with limes, garnished with the cilantro.

"Some birds aren't meant to be caged. Their feathers are just too bright."

Don't forget to have some FUN today!!!

Love,

MM