Coconut Lime Chicken over Cilantro Lime Cauli Rice

Have you checked the frozen aisle at your grocery store lately? Mine finally sells cauliflower rice! It also has frozen blueberries, which after a week in Florida I discovered how amazing this snack was. Anyways, this meal turned out absolutely delicious! I made the cauliflower rice first and distributed it into six meal containers. I then made the chicken dish and it was done in under 30 minutes. I did not add the optional arrowroot starch and thought the sauce still turned out just fine. I boiled everything down a little bit to thicken the sauce up, but not for long. This was a one-pot, super easy and simple, and tasty meal that is definitely worth trying!

Coconut Lime Chicken
Ingredients:

• 4 skinless boneless chicken breasts, about 1 1/2 - 2 pounds
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 tablespoon coconut oil
• 1/2 cup red onion it came out to 1/2 onion for me, chopped
• 1 whole red chili chopped, optional
• 1 cup organic chicken stock
• 2 tablespoons lime juice about 1 large lime
• 1 tablespoon chopped cilantro
• 1/2 teaspoon red chili flakes
• 1/2 cup full fat coconut milk from a can or coconut cream
• 1 tablespoon arrowroot starch for paleo/whole 30 or corn starch mixed into 1 tablespoons water, optional

Directions:

1. Place the chicken breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness. This will help the chicken cook evenly and make for more tender chicken. Sprinkle each side of the chicken with salt and pepper.
2. Melt the coconut oil in a large skillet over a medium high heat on the stove. Add the chicken breasts and cook each side for 5-7 minutes or until browned on each side. Remove the chicken from a skillet and set aside on a plate. The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly.
3. Add the chopped onion to the same skillet and sauté for a few minutes to soften. Add the chili pepper if you're using it. Sauté another couple of minutes. Add the chicken stock, lime juice, cilantro and chili flakes. Bring the mixture to a boil and then reduce down to a simmer. Let simmer for about 5 minutes to let reduce down. Add the coconut milk and bring to simmer again for another 5 minutes. Add the starch and water at this time if you're using it. You may need to raise the heat slightly higher to bring this to a boil to activate the starch. Once the sauce thickens reduce it back down to a simmer.
4. Add the chicken back to the skillet, cover and let cook for another 5-10 minutes or until the chicken is cooked all the way through.
5. Serve with rice or cauliflower rice with the sauce spooned over the top.
6. Add an extra sprinkling of cilantro & chilies and enjoy!

Original recipe found here

Cilantro Lime Cauliflower Rice
Ingredients:

• 1 head of cauliflower (I used two bags of frozen cauliflowerrice)
• 1 lime
• 2 cloves of garlic
• 1 handful chopped cilantro

Directions:

1. (If making own cauliflower rice) Remove the leaves from the cauliflower, and cut the head in half. Remove the cauliflower from the core so you only have the florets. Place half the cauliflower into the processor and process until only small pieces remain. Remove from the processor and place into a pan. Process the remaining cauliflower repeating the steps.
2. Mince the garlic and add to the cauliflower in the pan. Cook over medium heat for about 5 minutes, stirring constantly. When cauliflower is slightly toasted, and garlic cooked, remove from heat.
3. Toss with cilantro and juice from the whole lime.

Original recipe found here