Lunch and Dinner Recipes

Coconut Chicken with Cilantro Lime Cauliflower Rice

I’ve recently fallen in love with a new fruit: coconuts.  As you can tell from my blog name, coconuts are a staple in my life.  Coconuts have so many uses, ranging from coconut water for hydration to coconut oil for lotion.  I’ve been incorporating this fruit into my diet in a variety of ways, but I really wanted to find a way to incorporate this wonder-fruit into a meal.

Chicken is my go-to protein source for dinners, so first I decided that I was going to make a sauce with coconut milk.  After experimenting with a variety of flavors and spices, I finally found the perfect combination of flavors to showcase the coconut flavor while complementing its best aspects.  The red pepper flakes provided a slight “kick”, the lime provided a subtle tartness, the garlic provided a savory nutty flavor, and the cilantro provided a burst of flavor.

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After perfecting the main dish, I needed a side.  I brainstormed a variety of vegetables, but these didn’t give me the option to incorporate a light coconut flavor into the side.  Finally, I thought of the perfect side: riced cauliflower.  I love riced cauliflower, it is the perfect substitute for rice and absorbs whatever flavors you add.  I wanted to incorporate the same ingredients that I used for the coconut chicken, but in a more subtle sense so that my side didn’t overpower the main dish.  I decided to focus on the cilantro lime flavors, and ran with my idea.

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This is a quick and easy meal that is perfect for dinner or meal-prepping! I’ve made this recipe for my friends’ meal preps and they absolutely love how it reheats.  The sauce stays thick and creamy, and the cauliflower rice tastes like it is fresh out of the pan.  With simple ingredients, this recipe has a light and delicious flavor.

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It is important to use a large skillet or pan to make sure that the sauce doesn’t boil over while the chicken is being cooked or mixed.  A pan with higher sides is preferred so that the sauce doesn’t boil over.

IMG_5147.JPGTo determine if the chicken is done, pick a larger piece to sample.  If the piece is white throughout and tender to chew, it is cooked.  When adding the cornstarch (or arrowroot) to thicken the sauce, make sure to sift the thickener into the pan and mix well so that there are no clumps.

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When you are cooking the cauliflower rice, it is critical that you squeeze all of the water out of the cauliflower before you cook it in the pan.  Squeeze the cauliflower in a large towel until no water drips from the bottom.  After adding all of the ingredients in the pan, make sure you mix well to ensure that the flavors are evenly distrubuted throughout.  Add lime juice to taste, 1/4 of a lime will provide a subtle flavor while 1/2 of a lime will have a stronger taste.

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The riced cauliflower is done when it turns a golden-brown color.  Try some with a spoon and make sure it is the same consistency as rice.

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I hope you enjoy this recipe as much as I do, I would love to hear your feedback in the comments. Nutrition info and recipe are below!

Coconut Chicken with Cilantro Lime Cauliflower Riceimg_5160

by Coconuts & Kilos

Makes four servings

Coconut Chicken Ingredients

·       1 tsp coconut oil

·       2 chicken breasts

·       ½ can light coconut milk

·       red pepper flakes

·       salt and pepper

·       1 clove garlic

·       2 tbsp garlic rice wine vinegar (omit if paleo and increase amount of garlic)

·       juice of ½ lime

·       cornstarch (substitute with arrowroot flour if paleo)

·       2 tbsp cilantro

Cilantro Lime Cauliflower Rice Ingredients

·       1 tsp coconut oil

·       two frozen or fresh bags of riced cauliflower

·       juice of ¼- ½ lime

·       1 clove garlic

·       4 tbsp coconut chicken sauce

·       1 tbsp cilantro

Coconut Chicken

Heat coconut oil in a large pan.  Add chicken, coconut milk, garlic, rice wine vinegar, and lime juice.  When chicken is almost cooked, remove 4 tbsp sauce and set aside.  Add cornstarch (or arrowroot flour) as needed until sauce is thick.  Stir in chopped cilantro.  Cook until chicken is tender and white throughout.  Season with salt, pepper, and red pepper flakes.

Cilantro Lime Cauliflower Rice

Heat frozen riced cauliflower according to microwave directions (skip this step if using fresh riced cauliflower).  Transfer riced cauliflower to a towel and squeeze all water out (this step is VERY important – it prevents the cauliflower from being soggy and promotes a rice-like texture).  Heat coconut oil in a skillet.  Once oil is melted, add cauliflower, garlic, coconut chicken sauce, cilantro, and lime juice.  Sauté in pan while stirring constantly until cauliflower has started to turn golden brown.  Season with salt, pepper, and red pepper flakes.

Coconut Chicken

Nutrition Facts

4 servings

Amount Per Serving
Calories: 181.1
Total Fat: 5.5g
Total Carbohydrate: 4.4g
Protein: 26.7g

 

Cilantro Lime Cauliflower Rice

Nutrition Facts

4 servings

Amount Per Serving
Calories: 56.4
Total Fat: 1.6g
Total Carbohydrate: 8.4g
Protein: 4g

 

 

 

 

 

 

1 thought on “Coconut Chicken with Cilantro Lime Cauliflower Rice”

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