Grilled Chicken and Coconut Lime Rice

Its summer and hot so I am feeling like I want a tropical meal for tonight. The first time I made this meal was for an evening we were spending in our treehouse with friends. I spent most of my childhood in trees and wanted my girls to have the same experience so I asked my husband, at the time, to build a treehouse in a giant ash tree in our backyard for them to play in. Being six foot eight, he constructed what to him was a modest treehouse above the roof line of our house which the girls would access by climbing the tree. What he built in actuality was big enough to later house a fancy grill, swinging dining table hung by chains from the tree limbs and assorted chairs. When the girls were no longer interested in climbing trees he built stairs so that all of us could more easily access it and that's when all the furniture made it's way up into the treehouse.

The best picture I have of the treehouse was taken after the once in a lifetime snowfall on none other than Christmas Eve.

Grilled Chicken
My grilled chicken is the easiest recipe ever. You just marinate boneless skinless chicken breasts in wishbone original Italian salad dressing for 1-2 hours. You salt and pepper the chicken just before putting them on the grill and cook them turning once until done. If you don't over cook them they are so juicy with a marvelous grilled flavor. I won't presume to tell you how long to cook them since every grill is different and the size of chicken varies dramatically.
You can use this recipe with kabobs and any kind of vegetable.
I have received so many compliments on my grilled chicken and when I tell them what I use nobody can believe it! Here I have added grilled peppers, onion and pineapple.

Coconut Lime Rice
3C jasmine rice
1 can coconut milk ( I use Goya)
Chicken stock
2 limes zest and juice
Salt and pepper
Cilantro chopped

In a large pot put 2 T oil and the rice on high heat and toast the rice slightly. Add in the coconut milk and enough stock to equal liquid needed to cook the rice as per the instructions on the rice package, the seasoning, and the lime. Bring to a boil, cover and reduce to a simmer and cook until done as per instructions on the rice bag, about 20 min. Fluff the rice and add the cilantro.

For a low carb option take a head of cauliflower and pulse in a food processor until it looks like rice. Put the cauliflower, 1-2 cans coconut milk and a little stock to cover the cauliflower with liquid. It depends on the size of your cauliflower but you want way more coconut milk than chicken stock. Add in the lime and seasonings and cook uncovered over medium heat until almost all the liquid has cooked out. Add in the cilantro. The texture of the cauliflower will be similar to rice but it will be more watery.
The picture is with the cauliflower not the rice.