Whole30 Thai Chicken Cauliflower Rice

Another super delicious one that I'll be saving to make again real soon! Just like the Pineapple Ginger Chicken I recently posted, this one is a really simple homemade sauce that can easily be used with any meat and grilling combo. Note that the chicken does have to marinade for at least 30 minutes. If you have the time, make the sauce the day before or the morning of to allow the chicken to marinade. This also makes for an even simpler and quicker cooking time later. Anyways, I especially loved the hint of curry, and the extra sauce to mix in with the cauliflower rice also made for an extra tasty meal. Similar to the instructions below, I first grilled the chicken on an indoor grilling pan, then moved all the chicken over to bake for the remaining time. I would have used the skillet to finish cooking the chicken, but I doubled the recipe and had too much chicken to put into one skillet. Other then that I made the recipe as-is below. Not much to this one at all and it seriously turned out tasting so good. I definitely recommend giving this one a try! 

Whole30 Thai Chicken Cauliflower Rice
Ingredients:
Sauce

• 2/3 cup dates pitted
• 4 garlic cloves
• 4 tablespoon red curry paste (Thai Kitchen Red Curry Paste is a compliant one!)
• 1 cup chicken stock
• 1 cup coconut aminos
• 1 teaspoon paprika
• 1 teaspoon sea salt
• lime juice from 1 lime

Other Ingredients

• 4 large chicken breasts
• 32 oz cauliflower rice
• 16 oz broccoli rabe

Directions:

1. Puree ingredients for sauce in a blender until smooth.
2. Marinate chicken breast in 1/3 the sauce and put in the fridge for 30 minutes.
3. Cook chicken on either a grill pan or skillet (I did both!). Place chicken on a well greased pan, cover with a lid, and cook for 5-6 minutes on each side until cooked through (there should be no pink on inside when cut open).
4. Once the chicken is cooked, remove, and add broccoli to cast iron skillet and cook in leftover juices until it's soft, but not mushy.
5. In the cast iron skillet, pour the rest of the sauce over the cauliflower rice and cook for about 10 minutes until soft (stirring on occasion to prevent sticking to the pan). Then serve with chicken and broccoli.

​Original recipe found here