Cauliflower Rice with Turmeric Chicken and Fresh Coconut
Nutritional Information
Indian-inspired, whole-food cauliflower 'rice' topped with turmeric-seasoned chicken and freshly grated coconut for natural creaminess. No processed coconut milk or added oils.
This recipe is originally for 2 servings. How many are you cooking for today?
- 7 ozs chicken breast, cut into bite-sized pieces
- 10 5/8 ozs cauliflower (processed into rice-sized pieces by grating or pulsing)
- 1 3/4 ozs fresh coconut flesh, grated
- 2 cloves garlic, minced
- 1/2 oz fresh ginger, minced
- 1/8 oz ground turmeric (about 1 tsp)
- 1/8 oz ground cumin (about 1 tsp)
- 1/3 oz fresh cilantro, chopped
- 1 lime wedge
- To taste coarse salt and black pepper
Season chicken with turmeric, cumin, salt, and pepper. In a hot skillet, cook chicken using its own juices and occasional splashes of water until cooked through, about 6–8 minutes.
Meanwhile, prepare cauliflower rice by grating cauliflower or pulsing in a food processor to rice-sized grains.
Sauté grated cauliflower in another skillet with a tablespoon of water, stirring until tender (4–5 minutes). Season lightly with salt and pepper.
Stir grated fresh coconut into the cauliflower rice for creaminess and fold in chopped cilantro.
Top cauliflower rice with the turmeric chicken, finish with a squeeze of lime, and serve hot.
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