Coconut Chicken and Turmeric Cauliflower Rice

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This recipe makes me so incredibly happy. Between the healthy fats (MCT) from the coconut oil, the high quality protein and anti-inflammatory properties of the turmeric, this dish packs a 1,2-punch! This recipe is a great way for anyone to make chicken interesting, not to mention it is incredibly easy and straight forward. Not sure about you guys, but whenever I see a recipe that calls for more than like 10 ingredients I’m just like…nope! Or when a blogger writes 3 chapters of their life story before getting to the ingredients! GIVE ME THE RECIPE ALREADY!!! To make it easier, I’ll break these two recipes up. Let’s start with the turmeric cauliflower rice.

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Turmeric Cauliflower Rice

Ingredients:

  • 2 T organic virgin coconut oil

  • 1/2 t ground turmeric

  • 12 oz frozen riced cauliflower (Trader Joe’s has the hook up of course)

  • 1/2 t pink himalayan salt

  • 1/4 t black pepper

  • 2 T unsweetened coconut flakes

  • fresh parsley or cilantro (optional for garnishing)

Directions:

  1. Heat a large pan over medium heat. Once the pan is hot, add coconut oil and then turmeric.

  2. Stir turmeric into coconut oil for 30 seconds to warm.

  3. Add frozen cauliflower rice and cook for 2-3 minutes until soft.

  4. Add the salt, pepper, coconut and toss until well incorporated.

  5. Cook for an additional 2-3 minutes. Taste and adjust salt/pepper as desired.

  6. Top with chopped cilantro or parsley.

Coconut Chicken

Ingredients:

  • 1 pound organic, boneless, chicken breast, cut into chunks (or thighs-thighs are higher in fat, will taste more moist and is recommended for keto folks)

  • 1 T organic virgin coconut oil

  • 4 T unfiltered, unpasteurized apple cider vinegar (I use Braggs - check out more ways to use ACV )

  • 1/4 cup filtered water

  • 4-5 cloves of garlic, peeled and crushed

  • 1/2 t pink himalayan salt

  • 1/2 t black pepper

  • 8 oz canned coconut milk

Directions:

  1. Add the coconut oil and diced chicken to a medium sauce pan over low-medium heat. Cook for 2 minutes

  2. Add the vinegar, water, and garlic and cooked for 3 minutes

  3. Add the salt and pepper and cook until almost all of the liquid boils down. This will probably be around 10 minutes.

  4. Stir in the coconut milk and simmer over low heat for 5-10 minutes until the liquid thickens.

  5. Serve over turmeric cauliflower rice.

Enjoy!