Coconut Lime Chicken with Cauliflower Rice
30 minGluten-freeAnti-inflammatoryLow carbDairy-free
Servings:
2
·
Ingredients
- —2 Chicken breast, boneless skinless, raw
- —200 ml Coconut milk, canned
- —Lime, raw
- —1 tsp Ginger, ground
- —1 tsp Turmeric, ground
- —1 head Cauliflower, raw
- —2 tbsp Olive oil
- —Cilantro, salt
Method
- 01Mix the coconut milk, lime juice, grated ginger and turmeric in a bowl. Add the chicken pieces and turn to coat every piece in the marinade. Leave for 10 minutes — this gives the spices time to penetrate the meat.
- 02Heat a pan over medium heat. Add the chicken along with all the marinade and cook for 12 minutes, turning occasionally. To check it is cooked through, cut into the thickest piece — the juices should run clear, not pink.
- 03For the cauliflower rice: heat oil in a separate pan, add the riced cauliflower and sauté for 6 minutes, stirring, until soft and slightly golden. Season with salt.
- 04Spoon the cauliflower rice onto the plate and top with the chicken and sauce. Scatter chopped cilantro on top for freshness.
Why this works
Cauliflower is cruciferous — supports liver hormone detox; coconut MCTs and lean chicken keep evening blood sugar stable; turmeric reduces silent inflammation.
Nutrition (per serving)
545
kcal
39.3g
protein
38.8g
fat
14.3g
carbs