Sweet and Savory Chicken with Cauliflower Rice

Sweet and Savory Chicken with Cauliflower Rice



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

Need help
converting sugar
to SweetLeaf®?

Check out our conversion calculator.

Conversion Calculator


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.