Cauliflower is a great alternative for rice. It makes you less bloated and if you looking for a low carb meal this is the one! I have cooked a lovely coconut chicken with this meal, but it tastes nice with white fish or roasted vegetables too. Enjoy!
4 chicken breasts
1 large sized cauliflower
3/4 cup of coconut milk, unsweetened
1 tbsp chili powder
1,5 tbsp coconut oil
1/2 cup fresh coriander
Combine 1/2 cup of coconut milk, chili powder and the juice of half a lime in a large Ziplock bag or Tupperware. Add salt and pepper then squish to combine. Add the chicken breast, make sure it’s covered in the mix. Marinate for about 30min – 1 hour in the fridge.
Preheat grill to medium- high, making sure grates are well greased.
Grate the cauliflower or use a food processor.
Grill the chicken breast for 4-5 minutes on the first side, then 3-4 min on the second side, depending on how big they are and how well done you like the. Remove to a plate and place to rest for 5minutes.
Meanwhile, heat the coconut oil in a large pan. Add cauliflower, season with salt and pepper, and then saute until tender for about 5-7 minutes. Squeeze juice from remaining lime half then add 3-4 tablespoons of coconut milk, depending on how coconutty you like it. Add coriander then stir to combine. Taste then add salt and pepper if necessary. Scoop onto plates then top with chicken and serve with extra chili powder.