I hope you all had a lovely Fourth of July weekend! I was originally scheduled to work the weekend and the holiday, but I was fortunate enough to get called off on Sunday due to the census being low. It wasn’t until I started working holiday weekends that I realized just how special it is to celebrate them in America’s birthplace, the City of Brotherly Love.

Anyway, if you’re feeling a bit remorseful about the booze and unhealthy eats that you may have indulged in over the weekend, then this recipe is for you! It is a prime example of how food can be healthy, filling, and delicious all at the same time. Plus, it’s colorful and colorful food just gets me.

Of course, several ingredients included in this recipe are from Greensgrow Farm. My mom and I paid the farm a visit two weekends ago, and it was there that I spotted the purple cauliflower that I used to make this recipe’s cauliflower rice. I just couldn’t pass it up! In my humble opinion, cauliflower rice is the best thing to happen since sliced bread. It is a completely satisfying, easy-to-make substitution for traditional rice and you can eat as much as you want!

Also, the red candy onion and fennel bulbs that I used in this recipe’s summer slaw were part of my most recent CSA pickup. You may remember this post from nearly two years ago, in which I divulged the means in which I learned to love fennel. Long story short, when paired with citrus and premium olive oil, the strong anise flavor associated with fennel disappears. Instead, it becomes well-balanced and lovely. If, however, you know that you won’t enjoy fennel in any preparation, napa cabbage will make an awesome substitute.

Have a great week ahead!

Part 1: Chili-Lime Chicken Kabobs

What you’ll need:

  • 2 lb. boneless, skinless chicken breasts, cut into 1 in. cubes
  • 1/2 cup avocado oil
  • 2 tbsp. chili-garlic sauce
  • The juice of 2 limes

What you’ll do:

  • Place prepped chicken in a ziplock bag
  • Combine avocado oil, chili-garlic sauce, and lime juice in a food processor; blend until smooth
  • Pour marinade into the ziplock bag, ensuring that all pieces are covered
  • Marinate in the refrigerator for at least 2 hours
  • Place 5 pieces of chicken onto each skewer
  • Grill for approximately 12 minutes, or until cooked through

Part 2: Summer Slaw

What you’ll need:

  • 2 small fennel bulbs, sliced
  • 2 small mangoes, cubed
  • 1 large bell pepper, sliced
  • 1 medium red onion, sliced
  • 1 cup mandarin oranges
  • 2 tbsp. EVOO
  • The juice of 2 limes
  • Cracked black pepper to taste

What you’ll do:

  • Add all ingredients to a large mixing bowl
  • Gently fold together until combined

Part 3: Cauliflower Rice

What you’ll need:

  • 1 head cauliflower
  • 2 tbsp. coconut oil

What you’ll do:

  • Add cauliflower florets to a blender; pulse until the pieces are the size of rice kernels
  • Over medium heat, melt coconut oil in a large pan
  • Add cauliflower rice to the pan and cook over low heat until warmed through, about 5 minutes