This satisfying meal is one you can feel good about serving to your family—plus, it’s super tasty!
Servings: 4
Ingredients
1 packet
Stevia Sweetener, 35 packets
Add to Cart 4 chicken breasts
1 tsp. ginger, freshly grated
8 Tbsp. reduced-sodium Tamari
4 Tbsp. avocado oil or olive oil
1 tsp. garlic paste
15 drops sriracha
1 Tbsp. lime juice
4 cups of cauliflower, about 1 medium-sized head of cauliflower
1 tsp. avocado oil or olive oil
4 Tbsp. lime juice
1/2 tsp. cumin, powdered
1 tsp. garlic paste
1 tsp. onion powder
1/4 tsp. salt
1/8 tsp. pepper
5 Tbsp. coconut cream, whole cream without water: turn over coconut milk can in fridge overnight and use cream for recipe
4 Tbsp. cilantro, fresh, diced
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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.
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