We swapped the starch for more fibre in this low carb Coconut Lime Cauliflower Rice recipe and paired it with extra protein from roasted chicken. A delicious, satiating dinner for women in menopause who are looking to get in adequate protein without spiking blood sugar.
Why you will love this low carb dinner recipe
It won’t spike your blood sugar like white rice would. This is important for managing perimenopause and menopause symptoms, and weight management
A great source of lean and plant-based protein from chicken and green peas
An excellent source of fibre from all the veggies
A source of healthy fats from coconut milk
Dairy and grain-free for those with food sensitivities or inflammation
Comes together really quickly. You can get the cauliflower rice finished in the time it takes to roast the chicken
Ingredients you will need
- Oils: coconut oil and olive oil for frying and roasting
- Veggies: zucchini, red bell pepper, frozen or canned peas, cauliflower rice (we bought prepared cauliflower rice but you can trim off the stem from a head of cauliflower and pulse it in a food processor until you get small pieces that resemble rice)
- Canned coconut milk: We like the premium coconut milk. You will only use 1/2 a can, so stir it before using to make sure you get all the good coconut fat mixed in
- Lime juice, plus wedges for serving
- Cilantro or parsley for garnish
- Red pepper flakes: Give some heat to this dish. Omit if you don’t like it spicy
- Chicken breasts
- Italian seasoning
How to make cauliflower rice and chicken
Preheat the oven to 400F. Drizzle the chicken breast with olive oil and Italian seasoning and roast in a small oven-safe dish for 30 minutes. Slice into thin strips and set aside
While the chicken is roasting, prepare the cauliflower rice. Heat coconut oil in a deep frying pan. Add in diced zucchini, slice mushrooms, sliced red bell pepper, peas, and cauliflower rice. Stir occasionally while the veggies cook until slightly tender
Add in salt, red pepper flakes, 1/2 can of coconut milk (stirred so you get some of the good fat), and juice from 1 lime
Let simmer for 10 minutes until some of the moisture evaporates. Spoon onto 2 plates, along with the roasted and sliced chicken, garnish with fresh cilantro or parsley, and lime wedges
Other variations of this recipe
For protein: Try prawns, scallops, shiitake, oyster mushrooms, or serve with a side of salmon
For veggies: Try broccoli, yellow/orange/green bell peppers (unless autoimmune), eggplant (omit if autoimmune) carrots, onion
Serve the cauliflower rice with these Juicy Pork Chops or with these Stuffed Chicken Breasts
Low Carb Coconut Lime Cauliflower Rice with Roasted Chicken
Ingredients
- 2 organic chicken breast skinless
- 2 Tbsp olive oil
- 2 Tbsp Italian seasoning
- 1 small zucchini diced
- 1 red bell pepper sliced in strips
- 3/4 cup frozen peas
- 3 mushrooms sliced
- 1 cup cauliflower rice prepared or use 1 head of cauliflower
- 1 cup canned coconut milk
- 1/2 tsp sea salt
- 1/4 tsp red pepper flakes
- 1 lime juiced, plus wedges for serving
- 1/4 cup fresh cilantro or parsley divided
Instructions
- Preheat the oven to 400F. Drizzle the chicken breast with olive oil and Italian seasoning and roast in a small oven-safe dish for 30 minutes. Slice into thin strips and set aside
- While the chicken is roasting, prepare the cauliflower rice. Heat coconut oil in a deep frying pan. Add in diced zucchini, slice mushrooms, sliced red bell pepper, peas, and cauliflower rice. Stir occasionally while the veggies cook until slightly tender
- Add in salt, red pepper flakes, 1/2 can of coconut milk (stirred so you get some of the good fat), and juice from 1 lime
- Let simmer for 10 minutes until some of the moisture evaporates. Spoon onto 2 plates, along with the roasted and sliced chicken, garnish with fresh cilantro or parsley, and lime wedges
Video
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