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Coconut Cauliflower Rice With Jerk Chicken

Discover one of the most flavorful cauliflower rice and chicken recipes with this Caribbean-inspired dish featuring aromatic jerk spices and creamy coconut milk.

Coconut Cauliflower Rice With Jerk Chicken

Caribbean-inspired flavorful cauliflower rice and chicken featuring aromatic jerk spices and creamy coconut milk.
Servings 4
Calories 389 kcal

Ingredients
  

  • 1 lb (450g) chicken breast
  • 14 oz. 400g cauliflower rice
  • 2 tbsp. coconut oil divided
  • 1 onion diced
  • 3 garlic cloves minced
  • 8 oz. 240ml light coconut milk, canned
  • 1 lime zest and juice
  • handful of coriander chopped (for garnish)
  • lime wedges for serving
  • Marinade:
  • 1 tsp. dried thyme leaves
  • 1 tsp. ground allspice
  • 2 tbsp. brown sugar
  • ½ tsp. salt
  • ½ tsp. pepper
  • 2 tsp. garlic powder
  • ½ tsp. cinnamon
  • ½ tsp. cayenne
  • 2 tbsp. olive oil
  • 2 tbsp. lime juice

Instructions
 

  • Combine marinade ingredients in a bowl. Add chicken breasts and coat thoroughly. Marinate for at least 15 minutes or overnight.
  • Heat 1 tbsp coconut oil in a pan over medium-high heat. Sauté diced onion for 3 minutes until softened.
  • Add minced garlic and cauliflower rice. Cook for 2 minutes, then pour in coconut milk. Cook for 10 minutes until absorbed. Remove from heat and stir in lime zest and juice. Season with salt and pepper.
  • Heat the remaining 1 tbsp coconut oil in another pan over medium heat. Cook the chicken for 8-10 minutes, turning occasionally, until fully cooked and browned.
  • Serve the chicken on cauliflower rice. Garnish with chopped coriander and lime wedges.

Nutrition

Serving: 4PersonCalories: 389kcalCarbohydrates: 17gProtein: 28gFat: 21g
Did you make this recipe? Mention @radianthealthmag or tag #radianthealthmag!

black woman magazine