Spicy Mango-Glazed Chicken with Coconut Cauliflower Rice and Pineapple Salsa

Begin by marinating the chicken breasts in a mixture of lime juice, garlic, and a pinch of salt for at least 30 minutes.

In a blender, combine ripe mango, jalapeño, honey, and soy sauce to create a spicy mango glaze. Preheat your grill or grill pan over medium-high heat.

Remove the chicken from the marinade and grill for about 6-7 minutes on each side, brushing with the mango glaze during the last few minutes of cooking.

While the chicken is grilling, prepare the coconut cauliflower rice by pulsing cauliflower florets in a food processor until they resemble rice grains.

In a skillet, heat coconut oil over medium heat, add the cauliflower rice, and sauté for 5-7 minutes until tender.

For the pineapple salsa, combine diced pineapple, red onion, cilantro, lime juice, and a pinch of salt in a bowl.

Once the chicken is cooked through, let it rest for a few minutes before slicing. Serve the sliced chicken over a bed of coconut cauliflower rice, topped with pineapple salsa for a burst of flavor.