I got the recipe from here
3 tablespoons Coconut oil (warmed to melt) OR butter
1 1/2 tablespoons red wine vinegar
1 lime, juiced
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon 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.
Serves 4: 227 calories, 3.2 carbs, .9 fiber, 23.9 protein
Serve on top of Cauliflower Rice:
4 cups cauliflower, grated
1 tablespoon coconut oil OR butter
1/2 crumbled bouillon cube (watch out for MSG and gluten)
Pulse cauliflower in a food processor OR grate with a cheese grater. 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.
NUTRITIONAL Comparison Per CUP:
White Rice = 53 carbs, 0 fiber, 242 calories
Cauliflower Rice = 3 carbs, 1 fiber, 28 calories
1 1/2 tablespoons red wine vinegar
1 lime, juiced
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon 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.
Serves 4: 227 calories, 3.2 carbs, .9 fiber, 23.9 protein
Serve on top of Cauliflower Rice:
4 cups cauliflower, grated
1 tablespoon coconut oil OR butter
1/2 crumbled bouillon cube (watch out for MSG and gluten)
Pulse cauliflower in a food processor OR grate with a cheese grater. 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.
NUTRITIONAL Comparison Per CUP:
White Rice = 53 carbs, 0 fiber, 242 calories
Cauliflower Rice = 3 carbs, 1 fiber, 28 calories
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