Low Carb Coconut Lime Cauliflower Rice with Roasted Chicken
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.
Servings 2
Calories
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
