Lime Chicken Skewers with Mexican Cauli 'Rice' and Mango Salsa

 

This was delicious...its three separate recipes that I had in my recipe builder....I've searched for the original recipes and have found the recipe for Mexican Cauliflower Rice Here ...its from the amazing Laura at Skinnytaste...love her recipes. There are several recipes for Mango Salsa which are all pretty much the same 5 ingredients so that's easy to google ...I've tried to locate the original recipe for the Lime Chicken Skewers but they are made slightly different...they use honey or agave nectar and some use chilli instead ...this recipe uses the Lemon and Lime Jam that you put on your toast!! Hope you try it and like it.

Ingredients

For the Lime Skewers

4 chicken breasts skinless
5ml White Wine Vinegar

1 medium Lime

Salt and Black pepper to taste

Black Pepper

45g Roses Lemon and Lime Marmalade

For the Mexican Cauliflower 'Rice'

1 head of Cauliflower

Spray Oil

1/2 Large Onion finely diced

1 large Tomato

1 red chilli, seeds and membrane removed and finely diced

Heaped Tablespoon Tomato Puree (or your preference)

1/2 teaspoons, level, Ground Cumin 

1/4 teaspoon level Smoked Paprika

1/4 Cayenne Pepper

Salt and Black Pepper to taste

For the Mango Salsa

1 medium Mango

1small Red onion

1 Red chilli deseeded and finely diced

1 tablespoon Lime Juice

1 tablespoon Coriander, fresh

Method

For the Mango Salsa

I make this first to allow it to sit in the fridge melding all the flavours together while I do everything else

Simply mix all the ingredients together in a non metallic bowl, cover and place in the fridge until needed.

For the Lime Skewers

Preheat the oven to 350F/ 180C/ 160 fan/ Gas mark 4 and put 8 wooden skewers in water to soak while you prepare everything (20mins is considered an appropriate length of time). 

Mix together the marmalade, vinegar, lime zest and juice. Season to taste.

Slice the chicken breast into thin slices and thread in a zig zag fashion onto the skewers. Arrange the chicken skewers onto a lined baking tray

Brush the dressing generously over the chicken. Place in the oven for 20 -25 minutes removing half way through to turn the skewers over and brush more lime mixture over.

For the Mexican Cauliflower Rice

Spray a frying pan with spray oil and bring to a medium-high heat. When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes. Add the cauliflower and sauté until just tender, about 2 minutes.

Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Stir to evenly coat the vegetables and cook for 1 minute or until heated through.

Serve a portion of the cauli rice with two skewers pre person and have the mango salsa ready to dip into....Heaven

Enjoy!!