Creamy Chicken, Lime, and Coconut with Cauliflower Rice
Creamy Chicken, Lime, and Coconut with Cauliflower Rice
Cauliflower rice has become one of my new healthy living go-to’s since starting our nutrition mindset programme. Seriously, this stuff is so versatile, easy to create, light on carb-calories and super healthy! It’s one of those magic ingredients that make the scale read lighter the day after I’ve eaten it. AND it’s way tastier than standard, belly-bloating rice. I’m loving it!
Within my Nutrition Mindset Group, we’re working on sharing various healthy, smarter-option recipes and this is the first to go into the recipe book! If you want to take a look at some of the information about the nutrition mindset programme, join my FREE INFORMATION GROUP where you’ll learn more about it and where you can contact me if you have any questions or need any advice.
Hope you enjoy the recipe!
Creamy chicken, lime, and coconut with cauliflower rice
Serves 3 – 4 people
1 knob of unsalted butter
1 tbsp coconut oil
4 chicken breasts, cut into strips length-ways
1 – 2 onions, diced
2 large garlic cloves, chopped chunky
1 large bell pepper, cut into strips length-ways
4 – 6 chestnut mushrooms, sliced
2 leeks, cut into rounds or short strips length-ways
Coconut milk or cream (use enough to give a juice but not to make the dish runny)
Zest and juice of one lime
1 – 2 tbsp balsamic vinegar or glaze
Pinch of Himalayan rock salt
Black pepper
Pinch of chili flakes
Handful of freshly chopped coriander
One medium cauliflower, rinsed and food processed to create the rice
1 tbsp desiccated coconut (optional)
How to Prepare Creamy Chicken, Lime, and Coconut with Cauliflower Rice
In a large frying pan or wok, melt the butter and on a medium heat add the onions, garlic, leeks, mushrooms and chicken strips. Scatter with salt. Sautee for approx 7 – 10 minutes until the veggies begin to caramelize and the chicken begins to brown slightly. Next add the pepper strips. balsamic vinegar / glaze and sufficient coconut milk or cream to create a sauce, but not to make it runny. Heat but try not to boil as sometimes, depending on the fat content of the coconut milk / cream, it can separate.
(If it becomes too runny, mix a little cornflour with cold water and add it to the hot coconut milk or cream to thicken it. Alternatively, prepare a roux and add to the sauce).
In a separate large pan, wok or frying pan, melt the coconut oil. Add the cauliflower rice and sautee on a medium heat for approx 5 minutes. To add a little extra sweetness, scatter the desiccated coconut into the cauliflower rice.
Just before serving add the black pepper, chili flakes, zest and juice of the lime and coriander. Combine well.
Divide the cauliflower rice between the number of required bowls and heap the creamy chicken mix on top.
Bon appetit!
Cauliflower Rice
To make cauliflower rice, simply whizz cauliflower florets in a food processor and it becomes rice. I think it’s tastiest when baked in the oven with coconut oil. It makes it really nutty, but you can do the same with a frying pan / skillet on the stove if you prefer. As I was short on time for this recipe, I chose the quicker option.
Melt the coconut oil and fry / bake the rice for approximately 5 minutes on the stove and 25 minutes in the oven on a medium heat.
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Here’s another cauliflower rice recipe: