​Paleo Jamaican Jerk Chicken over Cauli "Fried" Rice

This is definitely my favorite jerk chicken recipe I have ever tried! I posted this exact meal back in 2016 and had to bring it back because it is that good. The list of ingredients for the marinade can be a bit overwhelming, but if you have the patience to throw everything into a blender, then it's smooth sailing from there. After that you just let the chicken marinate for at least a couple of hours, then throw it on the grill, and heat up the remaining sauce if you want extra dipping sauce with the meal. My biggest note is that this recipe makes plenty of extra sauce! You can easily double the chicken and still have enough sauce, in my opinion. The only time I'd recommend increasing the marinade ingredients is if you are making over 5-6lbs of chicken with this. I also don't ever use both habanero and serrano peppers, mainly because I can never find both at the store, but I have never found the sauce to be that spicy just using one or the other (I do remove the seeds though). Pairing this chicken with a cauliflower "fried" rice seems odd, but I've always really enjoyed the combo. If you are not a fan of cauliflower rice, or just beginning to throw vegetables into your routine, then I definitely recommend giving a recipe like this a try! Such a delicious recipe for sneaking more vegetables into your diet. You can also easily find frozen plain cauliflower rice at most stores these days, so don't feel like you need to make your own cauliflower rice if that intimidates you or slows your meal prep down. I wouldn't re-post a meal if it wasn't worth it! This one is definitely a must-try. 

​Paleo Jamaican Jerk Chicken
Ingredients:

• 2 pounds boneless, skinless chicken breasts

Marinade:

• 8 green onion, chopped
• 1-4 habanero peppers (depending on how hot you like it, remove seeds for less heat)
• 1-2 serrano peppers (depending on how hot you like it, remove seeds for less heat)
• 2 kiwis, peeled
• 1 small yellow onion, quartered
• 3 cloves garlic, crushed
• 1/2 cup coconut aminos 
• 1/2 cup apple cider vinegar
• 1/3 cup olive oil
• 3 Tbsp. fresh thyme
• 2 Tbsp. raw honey
• 1/4 cup fresh squeezed orange juice (1 Orange)
• 2 Tbsp. fresh squeezed lime juice (1-2 Limes)
• 1/2 tsp. sea salt
• 1/2 tsp. ground black pepper
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground allspice
• 1/4 tsp. ground cloves

Directions:

1. Combine all marinade ingredients in a blender and mix for about 30 seconds.
2. Place the chicken in the plastic bag and pour in half of the marinade, reserving the other half for basting and dipping. Let marinade for 2 hours or more.
3. Remove chicken from marinade and let rest on a plate for about 30 minutes to bring to room temperature.
4. Heat the remaining half of the marinade in a small saucepan over low heat for about 20 minutes. Place half in a small bowl for basting during grilling  and reserve the other half to serve for dipping sauce at the table.
5. Grill chicken for about 8 minutes, basting with marinade about halfway through.
6. Let chicken rest for about 5 minutes before serving.

Original recipe found here 

Best Cauliflower Rice Dish Ever
Ingredients:

• 1 head cauliflower, grated
• 1 package, shittake mushrooms
• 6 green onions
• 2 shallots, minced
• 1 tsp fresh ginger, minced
• 1 Tbsp garlic
• 3 Tbsp coconut aminos 
• 3 eggs
• Sesame oil
• Meat of choice (I used the jerk chicken)

Directions:

1. Grate the cauliflower using a food processor (or if you have time and the patience of a saint, a box grater).
2. Prep the veggies (slice the green onions and mushrooms thinly and mince the shallot/ginger).
3. Heat a large skillet/wok to high heat. Add a spoonful or two of sesame oil. Saute the mushrooms, shallot, ginger and garlic for ~3 min or until they begin to soften, stirring often.
4. Add meat to the wok, and cook, stirring frequently for 3–4 minutes, or until the meat is mostly cooked. (Since I paired this with the paleo jerk chicken, I did not add meat to the wok and just skipped to the next step).
5. Add the cauliflower, green onions and coconut aminos. Saute for ~5 min.
6. Push the veggies to the side of the skillet and create a well. Crack the eggs into the well and scramble (yes, kind of like you’d do with fried rice). Stir everything to combine.
7. Top with a meat of your choice.