Jerk Chicken with Cauliflower Rice
Gluten Free | Dairy Free | Meal Prep | Vegetarian | Contains Nuts
Serves 4
Prep Time15 mins
Cooking Time15 Mins
397
kCal
24g
Fats
15g
Carbs
33g
Protein
Ingredients
For the Marinade:
1 tsp. dried thyme leaves
1 tsp. ground allspice
2 tosp. brown sugar
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. garlic powder
1/2 tsp. cinnamon
1/2 tsp. cayenne
2 tosp. olive oil
2 tbsp. lime juice
For the Chicken & Rice:
1 lbs (450g) chicken breast
14oz. (400g) cauliflower rice
2 tbsp. coconut oil
1 onion, diced
3 garlic cloves, minced
1 cup (250ml) canned light coconut milk
1 lime, zest and juice
handful coriander, to garnish lime wedges, to serve
Method
Instructions:
- Combine all marinade ingredients in a bowl or container. Add chicken breasts and turn to coat in marinade, leave to marinade for 15 mins or overnight.
- Heat the 1 tbsp. coconut oil in a pan over medium-high heat. Add in the onion and sauté for 3 minutes, until softened.
- Next add in the garlic and cauliflower rice, cook for 2 minutes and add in coconut milk. Cook for about 10 minutes, or until the coconut milk is absorbed, then remove from heat and stir in the lime zest and juice. Season with salt and pepper to taste.
- In the meantime, heat the remaining oil in another pan over medium heat and cook the chicken for 8-10 mins until cooked through and browned. Once cooked serve with the cauliflower rice.
- Garnish the rice with chopped coriander and serve with lime wedges.
For the Marinade:
1 tsp. dried thyme leaves
1 tsp. ground allspice
2 tosp. brown sugar
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. garlic powder
1/2 tsp. cinnamon
1/2 tsp. cayenne
2 tosp. olive oil
2 tbsp. lime juice
For the Chicken & Rice:
1 lbs (450g) chicken breast
14oz. (400g) cauliflower rice
2 tbsp. coconut oil
1 onion, diced
3 garlic cloves, minced
1 cup (250ml) canned light coconut milk
1 lime, zest and juice
handful coriander, to garnish lime wedges, to serve
Instructions:
- Combine all marinade ingredients in a bowl or container. Add chicken breasts and turn to coat in marinade, leave to marinade for 15 mins or overnight.
- Heat the 1 tbsp. coconut oil in a pan over medium-high heat. Add in the onion and sauté for 3 minutes, until softened.
- Next add in the garlic and cauliflower rice, cook for 2 minutes and add in coconut milk. Cook for about 10 minutes, or until the coconut milk is absorbed, then remove from heat and stir in the lime zest and juice. Season with salt and pepper to taste.
- In the meantime, heat the remaining oil in another pan over medium heat and cook the chicken for 8-10 mins until cooked through and browned. Once cooked serve with the cauliflower rice.
- Garnish the rice with chopped coriander and serve with lime wedges.