A coconut and sauce glaze offer grilled chicken (over a bed of low-carb cauliflower rice!) some sweet heat. With a bit facilitate from “riced” cauliflower, this fiery chicken dinner clocks in at simply 370 calories.
- Combine riced cauliflower and water; cover with vented plastic wrap and microwave on High 6 minutes.
- Meanwhile, brush chicken with olive oil; season all over with 1/2 teaspoon each salt and pepper. Grill on medium 5 minutes, turning over once halfway through. Whisk together sweetened cream of coconut and hot sauce; brush onto chicken. Grill until cooked through (165°F), about 5 minutes longer, brushing and turning 2 more times. Grill 2 limes, halved, until lightly charred, 2 to 3 minutes.
- Toss cooked cauliflower with black beans and 1/4 teaspoon salt. Serve chicken over cauliflower with limes, garnished with chopped cilantro.
Nutritional information (per serving): About 370 cals, 37 g protein, 37 g carbs, 9 g fat (4 g sat), 10 g fiber, 990 mg sodium.