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.
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!
Related Articles