Blackstone Tex Mex Chicken and Lime Cauliflower Rice

Blackstone Tex Mex Chicken and Lime Cauliflower Rice

Whip up this Blackstone Tex Mex Chicken with lime cauliflower rice. You will use my Mexican chicken marinade, then toss on a hot grill and cook to perfection. This Blackstone chicken recipe is great for lunch, dinner, or even to meal prep for the week.

Course Dinner

Cuisine Mexican

Keyword blackstone cauliflower rice, blackstone chicken, chicken and cauliflower rice, lime cauliflower rice, lime chicken, Mexican chicken marinade, Mexican lime chicken marinade, riced cauliflower, Tex mex chicken, Tex mex chicken bowl

Prep Time 10

Cook Time 15

Additional Time 30

Total Time 55

Servings -6 servings

Calories 235kcal

Author Kelsey

Equipment

Ingredients

Mexican Chicken Marinade

3-4 chicken breasts trimmed and sliced thin
1 limes
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons Worcestershire sauce
3 tablespoons oil

Cauliflower Rice

24 ounces cauliflower rice fresh or frozen
1/2 lime squeezed
1/4 teaspoon garlic salt with parsley

Instructions

In a Ziploc Bag or container you want to start by thinly slicing your raw chicken. Trim the meat if there is any fat that needs to be removed.
Once done, add in 1 full lime that you juice, discard lime after juicing. Toss in the oil, chili powder, garlic powder and onion powder.
Seal bag and massage the mixture to coat all the chicken with the Mexican chicken marinade. Refrigerate for 30 minutes to overnight.
Preheat your grill to medium high heat for at least 10 minutes when you are great to cook on the Blackstone.
Squirt a little oil down on the griddle and toss on your chicken. Let it cook 3-5 minutes per side until done. Once the chicken is done remove from the griddle.
While the chicken is cooking you will take your cauliflower rice and place on the other side of the griddle. You can squirt the riced cauliflower with a little water to help steam the cauliflower.
Season with the garlic salt with parsley and 1/2 of a lime squeezed. Cook until it begins to char a little bit.
When the chicken is done, remove the chicken and move the cauliflower rice over to the area where the chicken was. Squirt a little water over the area, it will help pull the marinade that is stuck to the griddle and flavor your rice.
Once rice is seasoned, remove from the griddle as well.
Place the lime cauliflower rice in a bowl, top with chicken, and sour cream, salsa, etc. toppings of choice.
Serve up this easy Tex Mex chicken and lime cauliflower rice for an easy dinner recipe.

Video

Notes

Skillet Directions -

Marinate chicken as directed above.
When it is time to cook add chicken to a hot skillet on medium heat. Cook until the chicken is fully cooked.
While chicken is cooking in another skillet add the cauliflower rice and seasonings. Mix well and cook until fully done. You will need to add 1/2 teaspoon of oil to the pan.
Once done assemble the bowl and enjoy.

Chicken - You can do more chicken if you want, I have a family of 3 so we don't eat a ton. But you are more than welcome to double the recipe if need be.

Cauliflower rice - You can use fresh or frozen. If frozen thaw for a minute or two in the microwave. You do not want to toss a ton of frozen on the griddle as it can warp it. A little is okay but you don't want it all to be frozen.

Storage - Store in the fridge for 3-4 days. Then reheat or eat cold. You can also meal prep with this recipe very easily.

Preheat Blackstone - I recommend preheating your Blackstone 5-10 minutes. This will help create a nice even cook top for your chicken and riced cauliflower.

Nutrition