Caribbean Spiced Chicken with Coconut Cauliflower Rice.

Serves 4 · Prep: 15 min · Cook: 15 min

Build Your Meal

Quality Protein
1½–2 lbs chicken breast

Non-Starchy Veggies
14 oz cauliflower rice
1 onion, diced

Healthy Fats
2 Tbsp coconut oil
1 cup canned light coconut milk

Marinade
1 tsp dried thyme, 1 tsp ground allspice, ½ tsp cinnamon, ½ tsp cayenne, 2 tsp garlic powder, ½ tsp sea salt, ½ tsp black pepper, 2 Tbsp olive oil, 2 Tbsp lime juice

Extras
3 garlic cloves minced, 1 lime zested and juiced, a handful of coriander, lime wedges to serve

Make It

1. Combine the marinade ingredients in a bowl. Add the chicken and turn to coat. Leave 15 minutes, or overnight.

2. Heat 1 Tbsp coconut oil in a pan over medium-high heat. Add the onion and sauté 3 minutes until softened.

3. Add the garlic and cauliflower rice, cook 2 minutes, then add the coconut milk. Cook about 10 minutes until absorbed.

4. Meanwhile, heat the remaining coconut oil in a separate pan and cook the chicken 5–6 minutes each side, until cooked through.

5. Stir the lime zest and juice through the rice. Plate half your plate cauliflower rice and a quarter chicken, then top with coriander and serve with lime wedges.

Notes

• Marinate overnight if you can. Allspice and cinnamon need time to get into the meat.

• Cauliflower rice absorbs the coconut milk rather than boiling it off, so do not rush step 3.

• For the method, see how to cook pan-seared chicken breast.