Ingredients
Chicken
1 packet Organic Stevia Sweetener, 70 packets
4 chicken breasts
1 tsp ginger, freshly grated
8 tbsp reduced-sodium tamari
4 tbsp avocado or olive oil
1 tsp garlic paste
15 drops Sriracha
1 tbsp lime juice
Rice
10 drops Coconut Sweet Drops®, 2 oz
4 cups cauliflower
1 tsp avocado or olive oil
4 tbsp lime juice
½ tsp cumin, powdered
1 tsp garlic paste
1 tsp onion powder
¼ tsp salt
Pinch pepper
5 tbsp whole coconut cream (turn over coconut milk can in fridge overnight and use cream)
4 tbsp cilantro, diced
Directions
Take chicken breasts and place into a large zip-top bag. Mix ginger, Tamari, oil, garlic, sriracha, SweetLeaf, and lime juice in bowl with a whisk. Once incorporated, pour into the baggie with the chicken and mix around. Place in the fridge and let marinade for 4-6 hours. Grill on a barbecue on medium until cooked all the way through, about 10 minutes per side. Let cooked chicken rest on a plate for 5 minutes before serving.
To make the cauliflower rice, put cauliflower florets through a food processor cheese grater attachment. If you don’t have a food processor, you can use a cheese grater. Grate cauliflower, it should resemble the size of a grain of rice.
Mix Coconut Sweet Drops, lime juice, cumin, garlic, onion, salt, and pepper in small bowl and set aside.
Heat a frying pan on medium and add avocado oil. Then add cauliflower rice and pour in spice mixture, stirring constantly for 5 minutes. Add freshly diced cilantro and coconut cream. Cook for another 5 minutes, stirring constantly. Rice is ready when it is soft. You can cook a bit longer to get it a little crispy, if you are looking for a crunchy texture.
Put in a serving bowl, top with Ginger Chicken, and garnish with extra cilantro.
*Recipe and photo courtesy of Crystal Hughes.
